Recipe information
Ingredients for - Pork and Bamboo Shoot Soup with Cloud Ear
1. Small dried cloud ear mushrooms - 2
3. Pork fillet, thinly sliced - 4 ounces
4. Canned bamboo shoots, drained and chopped - 4 ounces
8. Black rice vinegar - 2 tablespoons
How to cook deliciously - Pork and Bamboo Shoot Soup with Cloud Ear
1. Stage
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. Stage
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. Stage
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. Stage
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.
