Bean Sprouts and Tomato Soup
If you prefer more crunch to the bean sprouts, simmer the soup for only 5 minutes after adding the sprouts to the pot.
INGREDIENTS | SERVES 4
1 tablespoon extra-virgin olive oil
½ cup sliced lean pork
1 fresh tomato, diced
4 cups water
3 cups bean sprouts
Salt and ground white pepper, to taste
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork and fry for 2 to 3 minutes, covering rice cooker occasionally in the process of frying.
Add the tomatoes and fry for another 2 to 3 minutes, covering rice cooker occasionally in the process of frying.
Add the water and cover the rice cooker. When the soup starts to boil vigorously, switch the rice cooker to Warm, add the bean sprouts, stir well, and allow the soup to simmer, covered for about 10 minutes. Serve warm.