Pork Shabu Salad with Ponzu Dressing and Egg Drop Soup Recipe

There’s something so comforting about a bowl of warm soup and a vibrant salad, isn’t there? This Pork Shabu Salad with Ponzu Dressing and Egg Drop Soup is one of those recipes that takes me back to cozy dinners with family. It’s quick, fresh, and feels like a hug in a bowl. Plus, the flavors are absolutely delightful! You can whip this up in no time, making it perfect for a weeknight meal or a gathering with friends.

Why You’ll Love Pork Shabu Salad with Ponzu Dressing & Egg Drop Soup

• Fast: You can have the main components prepped and on the table in about 30 minutes.
• Easy: This dish requires minimal cooking skills, making it perfect for beginners.
• Healthy: Packed with fresh vegetables and lean protein, this meal is a nourishing choice.
• Crowd-pleasing: The combination of textures and flavors will impress your guests!

Ingredients

Here’s what you’ll need to bring this delightful dish to life:

• 1 pound thinly sliced pork: Look for pork loin or shoulder for a tender bite.
• 4 cups mixed salad greens: A mix of lettuce, spinach, and arugula works beautifully.
• 1 cucumber, julienned: Adds a refreshing crunch.
• 1 carrot, julienned: Sweet and colorful, it’s a must-have!
• 1 red bell pepper, sliced: For a pop of color and sweetness.
• 2 green onions, chopped: Adds a mild onion flavor.
• Sesame seeds for garnish: A lovely finishing touch!

For the Ponzu Dressing:

• 1/4 cup ponzu sauce: A citrusy soy sauce that brightens the dish.
• 2 tablespoons rice vinegar: For a tangy kick.
• 1 tablespoon sesame oil: Adds a nutty aroma.
• 1 teaspoon sugar: Balances the flavors perfectly.

For the Egg Drop Soup:

• 4 cups chicken broth: Use low-sodium for a healthier option.
• 2 large eggs, beaten: These create those lovely ribbons in the soup.
• 1 tablespoon cornstarch mixed with 2 tablespoons water: This will help thicken your soup.
• 1 green onion, chopped: For garnish and flavor.
• Salt and pepper to taste: Essential seasonings!

How to Make Pork Shabu Salad with Ponzu Dressing & Egg Drop Soup

Let’s get cooking!

1. Prepare the Pork Shabu Salad:
   • Bring a pot of water to a boil. Briefly blanch the sliced pork in the boiling water for about 30 seconds until cooked through. Remove and set aside.
   • In a large bowl, combine the mixed salad greens, cucumber, carrot, red bell pepper, and green onions.
   • Arrange the blanched pork on top of the salad mixture.
2. Make the Ponzu Dressing:
   • In a small bowl, whisk together the ponzu sauce, rice vinegar, sesame oil, and sugar until well combined.
   • Drizzle the dressing over the salad and toss gently to combine. Sprinkle with sesame seeds.
3. Prepare the Egg Drop Soup:
   • In a pot, bring the chicken broth to a gentle simmer over medium heat.
   • Slowly add the cornstarch mixture while stirring continuously to thicken the broth.
   • Gradually pour in the beaten eggs while stirring the soup gently to create egg ribbons.
   • Season with salt and pepper to taste and stir in the chopped green onion before serving.
4. Serve: Serve the Pork Shabu Salad alongside the Egg Drop Soup. Enjoy your meal!

Substitutions & Additions

If you’re looking to switch things up, here are some great ideas:

• Swap the pork for chicken or tofu for a different protein option.
• Add other veggies like radishes or avocado for extra flavor.
• Try different dressings like a spicy sesame dressing if you like some heat.

Tips for Success

Here are a few tips to ensure your dish turns out perfectly:

• Don’t overcook the pork; it should just turn opaque.
• Make sure to whisk the ponzu dressing well to combine all flavors.
• For a thicker soup, adjust the cornstarch-water mixture to your preference.

How to Store Pork Shabu Salad with Ponzu Dressing & Egg Drop Soup

If you have leftovers (which I doubt, because it’s that good!), store the salad and soup separately in airtight containers. The salad is best enjoyed fresh, but it can last in the fridge for up to 2 days. The soup can be kept for about 3 days. Just give it a gentle reheat before serving again!

FAQs

Can I make this salad ahead of time? Yes, you can prepare the salad ingredients and dressing ahead of time, but it’s best to assemble just before serving to keep the greens crisp.

Is there a vegetarian option for the egg drop soup? Absolutely! You can make a vegetable broth and skip the eggs for a light vegan soup.

If you’re a fan of easy and tasty meals, be sure to check out these delicious pork spring rolls or this delightful Japanese apple salad for more treats you will love!

For more cooking inspiration and delicious recipes, follow our Pinterest account!

Pork Shabu Salad with Ponzu Dressing & Egg Drop Soup

This Pork Shabu Salad with Ponzu Dressing and Egg Drop Soup is quick, fresh, and feels like a hug in a bowl. It's perfect for a weeknight meal or a gathering with friends.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Salad, Soup

Cuisine: Asian, Japanese-Inspired

Ingredients Equipment Method Notes

Ingredients

  

For the Pork Shabu Salad

• 1 lb thinly sliced pork pork loin or shoulder
• 4 cups mixed salad greens a mix of lettuce, spinach, and arugula
• 1 cucumber julienned
• 1 carrot julienned
• 1 red bell pepper sliced
• 2 green onions chopped
• sesame seeds for garnish

For the Ponzu Dressing

• 1/4 cup ponzu sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar

For the Egg Drop Soup

• 4 cups chicken broth low-sodium for a healthier option
• 2 large eggs beaten
• 1 tbsp cornstarch mixed with 2 tablespoons water
• 1 green onion for garnish
• Salt and pepper to taste

Equipment

• Large Pot
• Large Bowl
• Small Bowl

Method

 

1. Step 1: Bring a pot of water to a boil. Briefly blanch the sliced pork in the boiling water for about 30 seconds until cooked through. Remove and set aside.
2. Step 2: In a large bowl, combine the mixed salad greens, cucumber, carrot, red bell pepper, and green onions. Arrange the blanched pork on top of the salad mixture.
3. Step 3: In a small bowl, whisk together the ponzu sauce, rice vinegar, sesame oil, and sugar until well combined. Drizzle the dressing over the salad and toss gently to combine. Sprinkle with sesame seeds.
4. Step 4: In a pot, bring the chicken broth to a gentle simmer over medium heat. Slowly add the cornstarch mixture while stirring continuously to thicken the broth. Gradually pour in the beaten eggs while stirring the soup gently to create egg ribbons. Season with salt and pepper to taste and stir in the chopped green onion before serving.
5. Step 5: Serve the Pork Shabu Salad alongside the Egg Drop Soup. Enjoy your meal!

Notes

Store the salad and soup separately in airtight containers. The salad is best enjoyed fresh, but it can last in the fridge for up to 2 days. The soup can be kept for about 3 days. Just give it a gentle reheat before serving again!