Soup With Bean Cake
|Regular strength chicken broth/Null||8 Cup (128 tbs) (Null)|
|Soy sauce/Null||1 Tablespoon (Null)|
|Sugar/Null||1 Dash (Null)|
|Lean fresh pork/Null||1⁄4 Pound (Null)|
|Dried mushrooms/1 can (about 4 ounce) sliced mushrooms||2 , dried ones softened in 1/4 cup water (Null)|
|Chopped green onion/Null||1 Tablespoon (Null)|
|Water bean cake/Null||1 Pound (1 Piece)|
|Chopped green onions/Null||2 Tablespoon (For Garnish)|
Combine the broth, soy sauce, and sugar in a 3-quart pan.
Cut the pork into thin strips, about 1/4 inch thick and 2-inches long.
Rinse and slice dried mushrooms into thin strips.
Bring the broth to a boil and add the pork, mushrooms and their liquid, onion, and bean cake.
Simmer the soup about 25 minutes, or until pork is tender.
Garnish with green onions.