Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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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.

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Recipe Summary

cook:
23 mins
additional:
15 mins
total:
48 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Notes:

Substitute balsamic vinegar for the black rice vinegar if desired.

You can beat the eggs and pour them into the pot instead of adding them whole.

Nutrition Facts

323 calories; protein 21.4g; carbohydrates 23.9g; fat 14.7g; cholesterol 305.1mg; sodium 1059.8mg. Full Nutrition
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