Pork And Bamboo Shoot Soup With Cloud Ear Recipes

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PORK AND BAMBOO SHOOT SOUP WITH CLOUD EAR



Pork and Bamboo Shoot Soup with Cloud Ear image

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.

Provided by ZAYO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 48m

Yield 2

Number Of Ingredients 11

2 small dried cloud ear mushrooms
1 ½ 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 ½ teaspoons sesame oil

Steps:

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

Nutrition Facts : Calories 322.5 calories, Carbohydrate 23.9 g, Cholesterol 305.1 mg, Fat 14.7 g, Fiber 4.1 g, Protein 21.4 g, SaturatedFat 4.2 g, Sodium 1059.8 mg, Sugar 17.8 g

EASY BAMBOO SHOOT SOUP



Easy Bamboo Shoot Soup image

This recipe is originally from a Chinese cuisine cook book, but originally it was a bit bland, so I added a touch of Szechuan to it. I really think it tastes great, with a bit of a kick to it, and it is good served as a side to just about any Chinese dish. :) Comes together really quick and is quite light.

Provided by Megohm

Categories     Clear Soup

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

6 cups chicken stock or 6 cups vegetable stock
1 (8 ounce) can bamboo shoots
1 teaspoon szechuan sauce
1 teaspoon cornstarch
1 1/2 teaspoons water
1 teaspoon light oil
salt and pepper

Steps:

  • Bring stock to a boil.
  • Add bamboo shoots and Szechuan sauce, and return to a boil.
  • Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.
  • Add the 1 teaspoons of oil to thin it out a little.
  • Salt and pepper to taste.
  • Enjoy. :).
  • For Vegan- Use Vegetable Stock.

Nutrition Facts : Calories 147.4, Fat 4.5, SaturatedFat 1.2, Cholesterol 10.8, Sodium 517.2, Carbohydrate 16.3, Fiber 1.2, Sugar 7.4, Protein 10.6

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