Pork And Bamboo Shoot Soup With Cloud Ear
This is a wonderful soup recipe that is brought directly mainland.
Recipe Summary 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.Ingredients | Chinese Bamboo Shoot Soup2 small dried cloud ear mushrooms1 ½ cups water4 ounces pork fillet, thinly sliced4 ounces canned bamboo shoots, drained and chopped2 tablespoons white sugar2 tablespoons sake (Japanese rice wine)2 tablespoons soy sauce2 tablespoons black rice vinegar1 teaspoon chile paste3 eggs1 ½ teaspoons sesame oilDirectionsPlace mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.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.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.Info | Chinese Bamboo Shoot Soupprep: 10 mins cook: 23 mins additional: 15 mins total: 48 mins Servings: 2 Yield: 2 servings
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