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.

    2 people made this

    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

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Soak the mushrooms in water, and then cut into bite-sized pieces.
    2. 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.
    3. 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.
    4. 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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