Pork and Bamboo Shoot Soup with Cloud Ear Best Dishes

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Pork and Bamboo Shoot Soup with Cloud Ear

"My model of a Japanese pork and egg noodle soup recipe from a mag but mine is easier to make. You can really pour the soup over rice in case you prefer."

Ingredients :

2 small dried cloud ear mushrooms
1 half of cups water
4 oz red meat fillet, thinly sliced
four ounces canned bamboo shoots, tired 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
three eggs
1 half of teaspoons sesame oil

Instructions :

Prep : 10M	Cook : 2M	Ready in : 48M

Place mushrooms in a small bowl and cowl with water. Let soak until softened, approximately 15 mins. Drain and cut into chunk-size portions.
Bring 1 half of cup water to a boil in a pot. Add beef and bamboo shots. Cook, skimming off any fats that rises to the pinnacle, until pork is soft, five to 10 mins.
Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce warmness to low and simmer soup, blanketed, approximately 10 mins.
Stir mushroom portions into the soup. Crack in eggs and cook, covered, till whites are company and the yolks have thickened but aren't difficult, 2 1/2 to a few minutes. Drizzle sesame oil over soup before serving.

Notes :

Substitute balsamic vinegar for the black rice vinegar if desired.
You can beat the eggs and pour them into the pot rather than adding them entire.

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