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Pork Shabu Salad with Ponzu Dressing and Egg Drop Soup Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!