Shiitake Mushroom, Mung Bean Sprout, and Pork Rib Soup

Name: Shiitake Mushroom, Mung Bean Sprout, and Pork Rib Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 230 g spare ribs; 100 g Mung bean sprouts; 65 g Shimeji mushroom; to taste cooking wine; to taste Soy sauce; to taste Salt

A light, quick pork rib soup pressure-cooked with rice wine, then finished with mung bean sprouts and oyster mushrooms for a fresh, crisp bite.

45 minNewMedium Soups Boil Light

Instructions

1
Ingredients: Ribs (washed and blanched), mung bean sprouts, and shimeji mushrooms (all washed).
2
Put the blanched ribs into the pressure cooker.
3
Add some clear water and an appropriate amount of cooking wine.
4
Then, cover with the lid and cook over medium-low heat for 15 minutes before turning off the heat.
5
Simmer until the steam is gone, then uncover.
6
Then, fold in the mung bean sprouts and shimeji mushrooms, bring to a boil, and cook for 2 minutes.
7
Finally, add an appropriate amount of soy sauce.
8
Add an appropriate amount of salt.
9
Mix in the seasonings evenly to finish.