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.

• Preparation Time: 10 mins
• Cooking Time: 23 mins
• Total Time: 33 mins
• Calories: 323 Calories

Ingredients

• 2 tablespoons white sugar
• 1 ½ cups water
• 3 eggs
• 2 tablespoons soy sauce
• 1 ½ teaspoons sesame oil
• 1 teaspoon chile paste
• 2 tablespoons sake (Japanese rice wine)
• 2 small dried cloud ear mushrooms
• 4 ounces pork fillet, thinly sliced
• 4 ounces canned bamboo shoots, drained and chopped
• 2 tablespoons black rice vinegar

Recipe Instructions

Step 1

Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.

Step 2

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.

Step 3

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.

Step 4

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.