Long Rice Noodle Soup Pork or Chicken

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“My dad used to make a variation of this soup when I was a little girl. I think this was just one of his made up recipes as my dad never completely followed any recipe. It is a great main course soup and is quick, tasty, and easy to make. Pork can be substituted with chopped chicken. Hamburger is not recommended since it has little flavor. Also, try to get Asian dried shitake mushrooms, as the organic shitake mushrooms lack flavor.”
1hr 10mins

Ingredients Nutrition


  1. Before you start cooking, take the dried shitake mushrooms and long rice noodles and place both in a bowl of warm water. Let these soak for about 15-20 minutes until they are soft.
  2. While these are soaking, brown ground pork, minced garlic, and garlic salt in a large pot on medium heat. Do not drain.
  3. Once pork is cooked, add the cans of chicken broth to the pot. Start with four cans and if you prefer your soup thinner add a few more. Keep in mind that the long rice will soak up some of the soup. Bring this to a boil before adding other ingredients.
  4. Take softened long rice noodles out of the warm water and add to the pork/chicken broth. Also take the softened shitake mushrooms and cut off the stems and slice into 1/4" strips and add to broth. Cover pot and cook on medium heat for another 30 minutes. Stir soup periodically during this time.
  5. Now add the water chestnuts and bamboo shoots into broth and cook another 10 minutes uncovered.
  6. Take the eggs and crack these directly into the broth and mix the broth quickly with a spoon. This will scramble the eggs into the soup.
  7. This is now the time to taste your broth and add salt and pepper to taste. Just keep in mind that the flavors get more intense the next day.

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