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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 23 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 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. 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. 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. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cloud ear mushroom	2			100.8667	0.0	22.44	0.5667
water	1 1/2	cups		0.0	0.0	0.0	0.0
pork fillet	4	ounces	sliced	100.8667	0.0	22.44	0.5667
bamboo shoot	4	ounces	canned drained chopped	30.6175	5.8967	2.9483	0.3402
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
sake	2	tablespoons		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
black rice vinegar	2	tablespoons		100.8667	0.0	22.44	0.5667
chile paste	1	teaspoon		100.8667	0.0	22.44	0.5667
egg	3			214.5	1.08	18.84	14.265
sesame oil	1 1/2	teaspoons		59.67	0.0	0.0	6.75

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.