Long Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Long Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Long Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 tablespoons vegetable oil
• 1/4 small head cabbage,
• shredded
• 4 ounces lean pork tenderloin, cut
• into thin strips
• 6 cups chicken broth
• 2 tablespoons soy sauce
• 1/2 teaspoon minced fresh ginger
• root
• 8 fresh green onions, chopped
• 4 ounces dry Chinese noodles
• Using a large skillet or wok heat oil over medium heat. Add
• cabbage and pork; fry until pork in no longer pink inside,
• approximately 5 minutes. Make sure to stir your cabbage and pork
• while it is frying.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Add chicken broth, soy sauce, ginger and bring to a boil

Step 2: Technique & Execution

Reduce heat to low; simmer 10 minutes, stirring occasionally

Step 3: Technique & Execution

Stir in onions and add noodles

Step 4: Technique & Execution

Cook until noodles are tender, 2 to 4 minutes.