Ningbo Rice Cake Soup
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Instructions
Ingredients
1
Heat oil in a cold pan, sauté fresh seasonal button mushrooms then stir-fry shredded pork for 1 minute
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2
Add pickled mustard greens and shredded bamboo shoots, stir-fry over high heat for 1 minute until fragrant
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3
Pour in a large bowl of water and add the Ningbo water-ground rice cakes
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4
Season with salt, a little sugar, monosodium glutamate and white pepper powder
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5
Cover and simmer over medium heat for 4 minutes
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