Ingredients
- 4 black mushrooms
- 1 green onion
- 3/8 bamboo shoot tips (dried)
- 1,200 ml chicken stock
- 60 gr rice stick noodles
- 32 gr pork butt (boneless)
- 10 ml vinegar (white)
- 5 ml soy sauce (thin)
- 2 ml sesame oil
- 1 gr sugar
Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred. Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 3 cm pieces. Slice pork butt into 3 cm matchsticks. Wash and trim green onion, shred on the bias into 3 cm pieces. Soak rice stick noodle in warm water until soft. Cooking Soup: In sauce pan, heat broth. When it reaches gentle boil, add pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add soaked rice stick noodles; simmer for another 10 minutes. A minute before removing from heat, add vinegar and sesame oil; stir. Remove to serving bowl; garnish with shredded green onions. Serve.
