Pork and Bamboo Shoot Soup
20 min
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
Serves: 2
- 5g small dried cloud ear mushrooms
- 2 tablespoons sake (rice wine)
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 2 tablespoons black rice vinegar (or balsamic)
- 1 teaspoon chilli paste
- 100g thinly sliced pork fillet
- 1 (100g) tin bamboo shoots in water, drained and chopped
- 3 eggs
- 375ml water
- 1/2 tablespoons sesame oil
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- Soak the mushrooms in water, and then cut into bite-sized pieces.
- Bring 375ml water to the boil in a soup pot. Once water is boiling, add sliced pork and bamboo shoots. As it cooks, skim any fat off the top.
- Mix together sake, sugar, soy sauce, vinegar and chilli paste. Add this to the soup, close the lid and turn down the heat to low. Simmer for 10 minutes.
- Lastly, add the mushrooms and 3 eggs (either scrambled or whole so they poach), then cover the pot again until eggs are completely cooked. Serve immediately.
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