Back to Recipes
Rice cake soup
A cozy rice cake soup: chewy rice cake slices simmered with greens, pickled mustard stems, and quick-poached shredded pork in a light savory broth.
Instructions
- 1
Wash the vegetables and cut them into small pieces, cut the meat into thin strips, and wash the rice cake.
- 2
Pour the vegetables into the pan and stir-fry.
- 3
After stir-frying briefly until half-cooked, add the pickled mustard tuber.
- 4
Add an appropriate amount of water and bring it to a boil over high heat.
- 5
Put in the rice cake.
- 6
Cook the rice cake until it is 80% done.
- 7
Add the shredded meat and blanch until cooked.
- 8
Plate the finished product.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Main Ingredients
- rice caketo taste
- Green vegetablesto taste
- Shredded meatto taste
- pickled mustard tuberto taste