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Pork and Bamboo Shoot Soup

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PREP TIME
10 min
COOKING TIME
23 min
TOTAL TIME
48 min
SERVINGS
2 servings
Dinner Chinese
Pork and Bamboo Shoot Soup
Ingredients
  • 2 small dried cloud ear mushrooms
  • 1 1/2 cups water
  • 4 ounces pork fillet, thinly sliced
  • 4 ounces canned bamboo shoots, drained and chopped
  • 2 tablespoons white sugar
  • 2 tablespoons sake (Japanese rice wine)
  • 2 tablespoons soy sauce
  • 2 tablespoons black rice vinegar
  • 1 teaspoon chile paste
  • 3 eggs
  • 1 1/2 teaspoons sesame oil
Instructions
1
Soak sliced mushrooms in a small container filled with water for 15 minutes, allowing them to become tender. Drain the mushrooms and cut them into small, manageable pieces.
2
Boil 1 1/2 cups of water in a saucepan until it reaches a rolling boil. Add diced pork and bamboo shoots to the pot, then cook, periodically removing any excess fat that rises to the surface, until the pork is fully cooked and tender, taking anywhere from 5 to 10 minutes.
3
Combine granulated sugar, dry white wine, soy sauce, rice vinegar, and chili paste in a small bowl. Stir the mixture into the pot, then reduce the heat to a low simmer and let it cook, covered, for about 10 minutes.
4
Add the cooked mushroom pieces to the pot and stir in beaten eggs. Continue cooking, covered, until the egg whites are set and the yolks have reached a thickened but still runny consistency, taking around 2 1/2 to 3 minutes.
5
Finish the dish by drizzling a small amount of sesame oil over the top before serving.