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pork and bamboo shoot soup with cloud ear


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Prep Time: 10 minutes

Cook Time: 23 minutes

Total: 48 minutes

Servings: 2

Cost: $17.95 /serving


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Step 1

Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.

Step 2

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.

Step 3

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.

Step 4

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.