Name: Pork and Bamboo Shoot Soup with Cloud Ear
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Small dried cloud ear mushrooms - 2; Water - 1 ½ cups; Pork fillet, thinly sliced - 4 ounces; Canned bamboo shoots, drained and chopped - 4 ounces; White sugar - 2 tablespoons; Sake (Japanese rice wine) - 2 tablespoons; Soy sauce - 2 tablespoons; Black rice vinegar - 2 tablespoons; Chile paste - 1 teaspoon; Eggs - 3; Sesame oil - 1 ½ teaspoons

Ingredients for - Pork and Bamboo Shoot Soup with Cloud Ear

1. Small dried cloud ear mushrooms 2

2. Water 1 ½ cups

3. Pork fillet, thinly sliced 4 ounces

4. Canned bamboo shoots, drained and chopped 4 ounces

5. White sugar 2 tablespoons

6. Sake (Japanese rice wine) 2 tablespoons

7. Soy sauce 2 tablespoons

8. Black rice vinegar 2 tablespoons

9. Chile paste 1 teaspoon

10. Eggs 3

11. Sesame oil 1 ½ teaspoons

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.