Ingredients

• 2 small dried cloud ear mushrooms
• 1.5 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
• 1.5 teaspoons sesame oil

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Nutrition per serving