Shanghai Style Rice Cake Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • ½ pound pork loin, slice into strips
  • ½ pound white mushrooms, sliced
  • 8 stalks baby bok choy, separate the leaves from the stem
  • 4 cups sliced Korean rice cake
  • 8 cups water or chicken stock
  • 1 tablespoon oil
  • Marination:
  • 3 tablespoons cooking wine
  • 1 teaspoon salt
  • Seasoning:
  • 2 teaspoons
Instructions
  1. Marinate the pork strips with cooking wine and salt in a container for 10 minutes.
  2. Heat oil in a large pan, sauté pork over medium heat for 3-4 minutes, remove from the heat and set aside.
  3. Stir mushroom slices and baby bok choy into the same pan, stir fry for 2-3 minutes until starting to turn soft.
  4. Carefully pour chicken stock (or water) into the pan and bring to a boil over high heat.
  5. Add pork, rice cakes and season with salt, give it a gentle stir to mix everything well.
  6. Covering the pan with a lid, simmer 4-5 minutes over high heat until the rice cakes are soft and cooked through.
Notes
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Recipe by Spice the Plate at https://www.spicetheplate.com/pork/shanghai-style-rice-cake-soup/