My version of a Japanese pork and egg noodle soup recipe from a magazine but mine is easier to make. You can simply pour the soup over rice if you prefer.
Pork and Bamboo Shoot Soup with Cloud Ear
My version of a Japanese pork and egg noodle soup recipe from a magazine but mine is easier to make. You can simply pour the soup over rice if you prefer.
Ingredients
- 2 small dried cloud ear mushrooms
- 1 ½ cups water
- 4 ounces pork fillet thinly sliced
- 4 ounces canned bamboo shoots drained and chopped
- 2 tablespoons white sugar
- 2 tablespoons sake Japanese rice wine
- 2 tablespoons soy sauce
- 2 tablespoons black rice vinegar
- 1 teaspoon chile paste
- 3 eggs
- 1 ½ teaspoons sesame oil
Instructions
- Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.
- Bring 1 1/2 cup water to a boil in a pot. Add pork and bamboo shots. Cook, skimming off any fat that rises to the top, until pork is tender, 5 to 10 minutes.
- Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce heat to low and simmer soup, covered, about 10 minutes.
- Stir mushroom pieces into the soup. Crack in eggs and cook, covered, until whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over soup before serving.
