How to make long soup Chinese style?

I have looked everywhere online and in cookbooks to make the proper long soup or clear noodle soup that you find in most Chinese restaurants. Most recipes give you noodle broth soups filled with meat and veg, and I want to know how to make just clear noodle soup, its always so full of flavour, I knows you may have to buy maybe certain food flavour enhancers and if so I want to know where they are and where to buy them.How to make long soup Chinese style?
CHINESE LONG SOUP.



Ingredients



1-1/2 tbsp. oil

8 oz. boneless lean pork (cut into strips)

4 to 6 oz. cabbage, shredded

6 cups chicken broth

1/2 tsp. fresh, minced ginger

2 tbsp. soy sauce

4 oz. chinese-style egg noodles

8 green onions, diagonally cut into 1/2" slices



How to make it



Heat oil in wok or large skillet over medium-high heat. Add pork and cabbage. Stirfry until pork is cooked through and no longer pink. (About 5 minutes.) Add broth, soy sauce and ginger. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in noodles and onions. Cook 1 to 4 minutes.How to make long soup Chinese style?
Basically it is a well made soup with all of the solids strained.



Stock;- Leftover Chicken

Leftover bones and skin from a cooked or raw chicken carcass

Celery

Onions

Carrot

Parsley

Salt

Pepper

1 Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper.

2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.

3 Remove the bones and strain the stock.

4 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.

Chetak