Mushroom Pork Ribs Noodle Soup

Overview

It is also a soup with multiple uses. It can be used as a soup base for noodle soup in the morning, and as a soup for lunch for children in the afternoon. Today I served mushrooms and pork ribs. I was pressed for time in the morning, so I used a pressure cooker to make the soup. But I was worried that the soup made by the pressure cooker would not be fragrant, so I stir-fried the pork bones first, so that the pork bones would be more flavorful during the subsequent pressing. Friends can also refer to it if they like it.

Tags

• staple food
• noodles
• home cooking
• cantonese cuisine
• maternity
• fast food
• chives
• mushrooms
• pork bones
• fine salt
• ginger
• soy sauce

Ingredients

Steps

1. 1 Prepare all ingredients.

   

2. 2 Add water to the pressure cooker and put the soaked mushrooms into the pot.

   

3. 3 In a separate pot, blanch the pork bones and set aside.

   

4. 4 Heat the dry pot and blanch the pork bones.

   

5. 5 Fry until the flavor develops and then add water.

   

6. 6 Cook until the soup base is umami-y.

   

7. 7 Transfer to mushroom pot and add young ginger for flavor.

   

8. 8 Pressure cook to make the soup base delicious, reduce the pressure and open the lid, add fine salt, green garlic granules, and soy sauce to enhance the flavor.

   

9. 9 Add water to another pot, bring the soup to a boil, and add the noodles to the pot.

   

10. 10 Beat the soup and ingredients, then add noodles to make mushroom and pork ribs noodle soup.

    

11. 11 I took the extra soup to the market to make soup for my children at noon.