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.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


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


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.

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