Chinese-Australian Darwin Long Soup
A comforting Chinese-Australian noodle soup featuring springy egg noodles, fragrant ginger broth, sweet char siu pork, and fresh greens.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large stockpot
- •Medium saucepan
- •Colander
- •Ladle
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 9 g
- carbs
- 54 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 410 kcal
Instructions
- 1
Place the chicken stock, sliced ginger, and crushed garlic into a large stockpot.
- 2
Bring the stock to a boil over medium-high heat.
- 3
Lower the heat and gently simmer for 15 minutes to infuse the flavours.
- 4
Stir in the light soy sauce, Shaoxing wine, sesame oil, and ground white pepper.
- 5
Bring a separate pot of water to a rolling boil.
- 6
Cook the egg noodles for 2 minutes until tender, then drain and divide among four deep bowls.
- 7
Add the choy sum to the simmering broth and cook for 1 minute until bright green and just tender.
- 8
Ladle the hot broth and greens over the noodles.
- 9
Top with sliced char siu and a generous scatter of spring onions before serving.
Chef's tips
Pick up ready-roasted char siu from a local Asian butcher or BBQ shop to save time. Always cook and drain the noodles in a separate pot of water; boiling them directly in the broth will make the soup starchy and cloudy.
Ingredient substitutions
- char siu → shredded roast chook or cooked prawns
- choy sum → baby bok choy or gai lan (Chinese broccoli)
- Shaoxing cooking wine → dry sherry or extra chicken stock
Storage
Store leftover strained broth, noodles, and meat in separate airtight containers in the fridge for up to 3 days.
Reheating
Reheat the broth on the stovetop until boiling, then pour over freshly reheated noodles and meat.
Common mistakes to avoid
- •Boiling the noodles in the soup broth, which makes the liquid murky.
- •Simmering the Asian greens for too long until they become soggy and dull.
- •Omitting the white pepper, which provides the signature warming kick to the broth.
Serving suggestions
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