Whether it’s summer or winter, I have always enjoyed a good bowl of soup. My mom spends hours and hours making her soup with multiple spices and ingredients. I wanted to create a simplified version of her pork bone soup using the rice-cooker. The taste turned out quite delicious. The rice-cooker works very well for my schedule. I just leave the pork in the rice-cooker for 2 hours for it to be cooked, and then if I am not back from school or work, it can be kept warm in the rice-cooker for as long as it can. So when I get home, I can enjoy a bowl of heartwarming pork-bone soup.
- 6-7 pieces of pork bone
- 5-6 stalks of bok choy
- 1/2 package of enoki mushroom
- 3-4 slices of ginger
- chopped scallion (1 inch)
- 1/2 package of soft tofu
- 1 tablespoon Shaoxing wine
- Boil the pork bone in a large pot of water with ginger and scallion to remove impurities.
- Transfer the pork bone to the rice-cooker, along with the shaoxing wine, ginger and scallion. Fill the rice-cooker pot with water, enough to cover the pork bone, and then set it to the “slow-cooker” option. The rice-cooker will slowly cook the pork until it’s very tender and the soup is almost ready.
- When the rice-cooker has finished cooking the pork, transfer half the pork and the soup to a large pot. I usually like to portion out the soup for two days.
- In the same pot, I add in tofu, bok choy, enoki mushroom, and salt (for seasoning). Let it simmer for another 20-25 minutes until the vegetables have been thoroughly cooked.
- Soup is ready to be served!