Mustard Ribs and Rice Cake Soup

Name: Mustard Ribs and Rice Cake Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 160g Mustard; 100g frozen tofu; 130g Rice cake; 1/2 small pot Ribs; Some salt; 1 Garlic sprouts; a little pepper

by Norwegian Red Food

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When the weather is cold, I want to eat something hot. A bowl of rice cake soup for breakfast is quick and nutritious.
The ribs soup is cooked the day before, the tofu is frozen in the frozen layer, the rice cake is cut at night, iced in the water, wake up early to wash a few greens and vegetables, and then all boil in the pot for a few minutes to enjoy.
Of course, it is also good as a soup for dinner.
Ingredients: 160 grams of mustard greens, 100 grams of frozen tofu, 130 grams of rice cakes, half a small pot of ribs soup

Ingredients

160g Mustard
100g Frozen Tofu
130g Rice Cake
1/2 small pot Ribs
Some Salt
1 Garlic Sprouts
a little Pepper

Mustard Ribs and Rice Cake Soup

1. Prepare the ingredients: clean and cut mustard greens; cut the rice cakes into thick slices; half a small pot of ribs soup; prepare frozen tofu and garlic sprouts.

2. Put the frozen tofu and rice cakes in the pork ribs soup pot, add some salt, cover the pot and cook on high heat.

3. After boiling for two minutes, add mustard greens to help simmer.

4. Wait until it is boiled again, add the mustard leaves, boil it again, season with salt and pepper, and the rice cake soup is ready.

5. Finished picture: Sprinkle some garlic sprouts in a bowl and add some white pepper to taste.

Tips:
1. The side dishes in the rice cake soup are very random, and it is also good to use small greens without mustard greens.
2. The vegetable gang is harder to cook than the vegetable leaves. Cook the vegetable gang first, and then add the vegetable leaves to boil.