Long Rice Noodle Soup Pork or Chicken

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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