Long Rice Noodle Soup Pork or Chicken
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 (3 3/4 ounce) bag bean thread noodles
- 1 lb ground pork
- 2 minced fresh garlic cloves
- 1 teaspoon garlic salt
- 4 (14 1/2 ounce) cans chicken broth
- 1 (8 ounce) can sliced water chestnuts
- 1 (8 1/2 ounce) can sliced bamboo shoots
- 12 -15 dried shiitake mushrooms
- 2 -3 eggs
- salt and pepper
directions
- Before you start cooking, take the dried shitake mushrooms and long rice noodles and place both in a bowl of warm water. Let these soak for about 15-20 minutes until they are soft.
- While these are soaking, brown ground pork, minced garlic, and garlic salt in a large pot on medium heat. Do not drain.
- Once pork is cooked, add the cans of chicken broth to the pot. Start with four cans and if you prefer your soup thinner add a few more. Keep in mind that the long rice will soak up some of the soup. Bring this to a boil before adding other ingredients.
- Take softened long rice noodles out of the warm water and add to the pork/chicken broth. Also take the softened shitake mushrooms and cut off the stems and slice into 1/4" strips and add to broth. Cover pot and cook on medium heat for another 30 minutes. Stir soup periodically during this time.
- Now add the water chestnuts and bamboo shoots into broth and cook another 10 minutes uncovered.
- Take the eggs and crack these directly into the broth and mix the broth quickly with a spoon. This will scramble the eggs into the soup.
- This is now the time to taste your broth and add salt and pepper to taste. Just keep in mind that the flavors get more intense the next day.
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