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Pork and Bamboo Shoot Soup with Cloud Ear
Pork and Bamboo Shoot Soup with Cloud Ear
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Prep Time:
10 minutes
Cook Time:
23 minutes
Total Time:
48 minutes
Tender pork fillet simmered with bamboo shoots, mushrooms, and eggs in flavorful Chinese soup.
Ingredients:
  • 2 small dried cloud ear mushrooms
  • 1.5 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
  • 1.5 teaspoons sesame oil
Instructions:
  • In a small bowl, immerse mushrooms in water and let soak for 15 minutes until softened. Drain and slice into bite-size pieces.
  • In a pot, bring 1 1/2 cups of water to a boil. Add pork and bamboo shoots. Cook until pork is tender, 5 to 10 minutes, skimming off any fat that rises to the top.
  • In a small bowl, combine sugar, sake, soy sauce, black rice vinegar, and chile paste. Then stir this mixture into the pot. Simmer the soup covered on low heat for about 10 minutes.
  • Incorporate mushroom pieces into the soup, crack eggs and cook with the lid on until whites are firm and yolks are slightly thickened but not overcooked, about 2 1/2 to 3 minutes. Finish by drizzling sesame oil over the soup before serving.

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