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Pork and Bamboo Shoot Soup with Cloud Ear

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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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48 m servings 322 cals
Original recipe yields 2 servings

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  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.
  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.
  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.
  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.


  • 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

Per Serving: 322 calories; 14.7 g fat; 23.9 g carbohydrates; 21.4 g protein; 305 mg cholesterol; 1060 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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