Long Soup Recipes

LONG SOUP

Long Soup image

A touch of East Asian in this soup, hope that you will like it as much as I do.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 ½ tablespoons vegetable oil
¼ small head cabbage, shredded
4 ounces lean pork tenderloin, cut into thin strips
½ teaspoon minced fresh ginger root
6 cups chicken broth
2 tablespoons soy sauce
8 fresh green onions, chopped
4 ounces dry Chinese egg noodles

Steps:

Using a large skillet or wok, heat oil over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, approximately 5 minutes. Stir in ginger.
Add chicken broth and soy sauce and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 28 g, Cholesterol 18.4 mg, Fat 8.9 g, Fiber 5.7 g, Protein 17.9 g, SaturatedFat 1.6 g, Sodium 1623.4 mg, Sugar 3.3 g

COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP

Copycat Longhorn Steakhouse Loaded Potato Soup image

Categories Copycat

Time 50m

Number Of Ingredients 12

Ingredients

1/4 cup butter
1/4 cup all purpose flour
3 cups chicken broth
3 cups mik
16 ounces shredded cheddar cheese (mild)
1/2 cup instant pot flakes
2 large russet potatoes, diced and peeled
Salt
Pepper
Bacon Bits
Extra Cheddar
Green Onions, diced

Steps:

1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.

Nutrition Facts : Calories 314 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 708 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CHINESE LONG SOUP

Chinese Long Soup image

I like to serve this for Chinese New Year as the ingredients of this soup are cut into long pieces, symbolizing hope for a long life.

Provided by threeovens

Categories Clear Soup

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons vegetable oil
1/4 head cabbage, shredded (can use savoy, or napa, just not red)
8 ounces boneless pork, cut into thin strips
6 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon gingerroot, minced
8 green onions, cut into thin strips
4 ounces thin egg noodles

Steps:

Heat oil in a wok or large skillet over medium high. Add pork and cabbage and stir fry until meat is no longer pink, about 5 minutes. Add chicken broth, soy sauce, and ginger. Bring to a boil and reduce heat to low. Simmer 10 minutes, stirring occasionally.
Add noodles and cook until tender, about 2 to 4 minutes. Stir in onions (they should curl) and serve.

Nutrition Facts : Calories 243.9, Fat 11.4, SaturatedFat 3.1, Cholesterol 41.5, Sodium 1116.8, Carbohydrate 18.5, Fiber 2.1, Sugar 2.9, Protein 16.3

ASIAN LONG NOODLE SOUP

Asian Long Noodle Soup image

This flavorful soup is perfect for when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. -Carol Emerson, Aransas Pass, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Ingredients

6 ounces uncooked Asian lo mein noodles
1 pork tenderloin (3/4 pound), cut into thin strips
2 tablespoons soy sauce, divided
1/8 teaspoon pepper
2 tablespoons canola oil, divided
1-1/2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 carton (32 ounces) chicken broth
1 celery rib, thinly sliced
1 cup fresh snow peas, halved diagonally
1 cup coleslaw mix
2 green onions, sliced diagonally
Fresh cilantro leaves, optional

Steps:

Cook noodles according to package directions. Drain and rinse with cold water; drain well., Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot., In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.

Nutrition Facts : Calories 227 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1078mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

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