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.

ZAYO
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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

322 calories; 14.7 g total fat; 305 mg cholesterol; 1060 mg sodium. 23.9 g carbohydrates; 21.4 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
04/05/2018
Made as written and this was okay but I feel it could have been better with a couple of changes. The first and most important being to use broth instead of water. Pork just doesn't have enough flavor boiled in water to make a flavorful enough broth for this type of soup. On that note next time I would fry my pork in the soup pot with sesame oil until it got a good brown on it. Then I'd add the stock and go from there. While the bamboo shoots add a nice texture they don't have much if any flavor on their own and just take on the flavor of what they are cooked with. I think this soup needs a vegetable of some sort. I'd add snow peas or even a handful of frozen peas next time. I'm still giving this 4 stars but with a couple of tweaks it could easily become a 5. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/05/2018
Made as written and this was okay but I feel it could have been better with a couple of changes. The first and most important being to use broth instead of water. Pork just doesn't have enough flavor boiled in water to make a flavorful enough broth for this type of soup. On that note next time I would fry my pork in the soup pot with sesame oil until it got a good brown on it. Then I'd add the stock and go from there. While the bamboo shoots add a nice texture they don't have much if any flavor on their own and just take on the flavor of what they are cooked with. I think this soup needs a vegetable of some sort. I'd add snow peas or even a handful of frozen peas next time. I'm still giving this 4 stars but with a couple of tweaks it could easily become a 5. Read More
Rating: 4 stars
04/05/2018
Made as written and this was okay but I feel it could have been better with a couple of changes. The first and most important being to use broth instead of water. Pork just doesn't have enough flavor boiled in water to make a flavorful enough broth for this type of soup. On that note next time I would fry my pork in the soup pot with sesame oil until it got a good brown on it. Then I'd add the stock and go from there. While the bamboo shoots add a nice texture they don't have much if any flavor on their own and just take on the flavor of what they are cooked with. I think this soup needs a vegetable of some sort. I'd add snow peas or even a handful of frozen peas next time. I'm still giving this 4 stars but with a couple of tweaks it could easily become a 5. Read More