Long Soup

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

Step: 1

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.

Step: 2

Add chicken broth and soy sauce and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.

Step: 3

Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

Per Serving: 256 calories; protein 17.9g; carbohydrates 28g; fat 8.9g; cholesterol 18.4mg; sodium 1623.4mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.