Chinese Long Soup

[judydawn]

Name of Recipe:Chinese Long Soup (adapted from WW Chinese Cooking Class cookbook)
Number of People: 4 serves
Ingredients:
1/2 tblspn oil
300g finely sliced cabbage
1/4 teaspn finely grated ginger
l litre chicken stock
l chicken stock cube
3/4 tblspn soy sauce
4 spring onions, sliced finely on the diagonal + extra for garnishing.
150g chicken tenderloins, sliced into fine strips.  Remove silver strip.
60g fine egg noodles - cook first then place in thermosaver.  I used leftover thin spaghetti cut into 4cm lengths.

Preparation:
Heat oil in TM bowl 3 mins/varoma temp/speed 1.
Add cabbage and ginger.  Saute 3 mins/varoma/reverse/speed 1.
Add stock, stock cube, soy sauce and shallots. Cook 15 mins/100^o/reverse speed 1.
Add chicken strips and noodles.  Cook 2 mins/90^o/reverse/speed 1.

Photos:

Tips/Hints:
Serve sprinkled with extra sliced shallots.
The ingredients for this soup are best cut by hand for the authentic look of a long soup.

[kezza]

I'll definitely try this one Judydawn.  Had the Cauliflower soup tonight as the weather is now much cooler, and soups are the go!!!

[achookwoman]

JD his looks great,  so does your avatar.  

[judydawn]

Thanks Chookie, it's a bit small but the best I could do.  DH didn't like the soup - long soup is not the easiest soup to eat.  He just likes my plain old Aussie chicken soup but it is nice to have something different occasionally.  It has probably been over 25 years since I made this recipe.

[Thermomixer]

Great work again JD with the conversion.  I was looking at some of my old recipes at the weekend and wondering why i hadn't cooked them lately.   They are still great.

[SydneyMama]

Oh perfect! Thank you so much for posting this recipe I can't wait to try it. I love asian style soups and wondered how to make them in the TMX now I have a recipe to try this week, thanks again.