Ingredients
- 6 dried black mushrooms (soaked, drained and sliced thin)
- 5 1/2 cups broth
- 1/4 pound boneless pork (cut into matchsticks)
- 1/2 cup slivered Bamboo shoots
- 1/2 small carrot (cut into matchsticks)
- 1 1/2 cups rice, cooked
- 1/4 cup rice or white vinegar
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1/2 teaspoon white pepper
- 1 egg, beaten
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1/2 teaspoon hot pepper sauce
Make it step by step
- In 4-quart Dutch oven, heat broth to boiling on medium heat. Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
- Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce. Return to a boil, reduce heat, and simmer 3 minutes.
- In a cup, stir together cornstarch and water until smooth. Gradually stir it into the soup. Cook until slightly thickened. Remove from heat. Gradually add egg in a steady stream, stirring constantly.
- Garnish with green onion.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.