Pork Soup with Bamboo Shoots and Cloud Ear Mushrooms

1. 1

   Put the mushrooms in a small bowl and cover them with water. Let them 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 the pork and bamboo shots. Cook, skimming off any fat that rises to the surface, until the pork is tender, 5 to 10 minutes.

3. 3

   Combine the sugar, sake, soy sauce, black rice vinegar, and chile paste in a small bowl. Stir this mixture into the pot. Reduce the heat to low and simmer the soup, covered, about 10 minutes.

4. 4

   Stir the mushroom pieces into the soup. Crack in the eggs and cook, covered, until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over the soup before serving.

• Calories 439.56 kcal High
• Protein 27.46 g Good Source
• Carbs 47.98 g Moderate
• Total Fat 14.34 g Moderate
• Saturated Fat 4.66 g High
• Trans Fat 0.04 g High
• Cholesterol 384.72 mg High
• Sodium 1055.13 mg High
• Fiber 6.69 g Good Source
• Sugar 23.71 g High
• Added Sugar 8.46 g Moderate
• Calcium 71.25 mg Low Source
• Iron 4.58 mg Good Source
• Potassium 501.1 mg Moderate
• Vitamin A 144.66 mcg_rae Moderate
• Vitamin C 2.68 mg Low Source
• Vitamin D 2.72 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Sesame
• Alcohol 🚫🍷