Pork Bone Soup via Rice-cooker

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.


  1. 6-7 pieces of pork bone
  2. 5-6 stalks of bok choy
  3. 1/2 package of enoki mushroom
  4. 3-4 slices of ginger
  5. chopped scallion (1 inch)
  6. 1/2 package of soft tofu
  7. 1 tablespoon Shaoxing wine
  8. Salt

Combining ingredients:

  1. Boil the pork bone in a large pot of water with ginger and scallion to remove impurities.
  2. 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.
  3. 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.
  4. 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.
  5. Soup is ready to be served!

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