Name: Quick combination short and long soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Combination short and long soup; 2 tablespoon vegetable oil; 100 gram pork fillet, thinly sliced; 6 centimetre (1.5l) chicken stock, plus extra to serve; 4 centimetre piece ginger, peeled, finely sliced; 1 1/2 tablespoon soy sauce; 250 gram packet frozen dim sims; 1 chicken breast fillet, thinly sliced; 8 green prawns, shelled, deveined, tails on; 50 gram baby corn, halved; 1 bunch baby buk choy, quartered; 200 gram packet egg noodles, cooked, drained; 50 gram snow peas, halved; 50 gram oyster mushrooms; 2 green onions, shredded; sesame oil, to serve

Quick combination short and long soup

Recreate this classic Chinese soup at home in no time at all with this easy recipe. We've used simple ingredients so you can have this on the table in no time at all - perfect for weeknight dinners.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

Combination short and long soup

2 tablespoon vegetable oil

100 gram pork fillet, thinly sliced

6 centimetre (1.5l) chicken stock, plus extra to serve

4 centimetre piece ginger, peeled, finely sliced

1 1/2 tablespoon soy sauce

250 gram packet frozen dim sims

1 chicken breast fillet, thinly sliced

8 green prawns, shelled, deveined, tails on

50 gram baby corn, halved

1 bunch baby buk choy, quartered

200 gram packet egg noodles, cooked, drained

50 gram snow peas, halved

50 gram oyster mushrooms

2 green onions, shredded

sesame oil, to serve

Method

Combination short and long soup

1.In a large saucepan or wok heat oil on high. Stir-fry pork 2-3 minutes until well browned. Remove to a plate.

2.In same pan heat stock, ginger and soy sauce until simmering. Add dim sims (optional) and cook 3-4 minutes, until almost tender. Stir in chicken, prawns and corn. Simmer 1-2 minutes until prawns change colour.

3.Return pork to soup with noodles, buk choy, snow peas and mushrooms. Reheat gently, stirring. Serve sprinkled with onions and a drizzle of sesame oil to taste.

If preferred, use a combination of fresh seafood or even marinara mix in place of pork and chicken.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook