Pork and Bamboo Shoot Soup with Cloud Ear

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.

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.

Per Serving: 323 calories; protein 21.4g; carbohydrates 23.9g; fat 14.7g; cholesterol 305.1mg; sodium 1059.8mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.