Rice Cooker Hot and Sour Soup
In Chinese supermarkets you can find black fungus in the dried goods section; hot bean paste with other bottled Chinese sauces; fresh bamboo shoots in the produce section; and canned bamboo shoots with other canned products. Or you can order all these ingredients online.
Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 1⁄2 cup thinly sliced lean pork
- 1 Tbsp. Chinese cooking wine
- 1⁄2 tsp. cornstarch
- 1⁄4 tsp. salt
- 1⁄2 tsp. ground white pepper
- 5 cups vegetable stock
- 6 fresh shiitake mushroom caps, thinly sliced
- 1 package (3 1⁄2 oz.) enoki mushrooms, 1 inch of the stem bottoms removed
- 1⁄2 cup julienned soaked black fungus
- 1⁄2 can (8 oz.) bamboo shoots
- 1 Tbsp. hot bean paste
- 1 block (10 1⁄2 oz.) soft tofu, cut into strips
- 1 large egg, lightly beaten
- 1⁄2 tsp. black vinegar
- 1⁄2 cup chopped cilantro
- In a bowl, combine the pork, Chinese cooking wine, corn flour, salt, and pepper. Leave to marinate while preparing the rice cooker for the soup.
- Add the water or mixed water and stock to the rice cooker pot, cover, and set to Cook.
- When the liquid boils, add the marinated pork, mushrooms, black fungus, and bamboo shoots. Cover rice cooker and cook for about 5 minutes or until mixture returns to a boil.
- Add the hot bean paste and stir lightly. Add the tofu, cover the rice cooker, and allow to boil for about 10 minutes.
- When the soup is bubbling vigorously, switch to Warm and allow to cook for about 15 minutes.
- About 5 minutes before serving, gently stir in egg and add a dash of black vinegar, then switch rice cooker off. Garnish with cilantro and serve warm.