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Pork Shabu Salad with Ponzu Dressing and Egg Drop Soup Recipe

Pork Shabu Salad with Ponzu Dressing & Egg Drop Soup

There's something incredibly comforting about a warm bowl of soup paired with a fresh, vibrant salad. This Pork Shabu Salad with Ponzu Dressing and Egg Drop Soup is not only easy to whip up but also a delightful combination of flavors and textures.
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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
  • 200 g thinly sliced pork
  • 4 cups mixed salad greens
  • 1 cup shredded carrots
  • 1 cup cucumber thinly sliced
  • 1/2 cup radishes thinly sliced
  • 1/4 cup green onions chopped
For the Ponzu Dressing
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp citrus juice such as lime or lemon
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp grated ginger
For the Egg Drop Soup
  • 4 cups chicken broth
  • 2 large eggs beaten
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • 1/4 cup green onions chopped
  • to taste Salt and pepper

Equipment

  • Large Bowl
  • Saucepan
  • Pot
  • Whisk

Method
 

  1. Step 1: Prepare the Ponzu Dressing: In a bowl, whisk together the soy sauce, rice vinegar, citrus juice, sesame oil, sugar, and grated ginger. Set it aside to let the flavors meld.
  2. Step 2: Cook the Pork: Bring a pot of water to a boil and briefly cook the sliced pork until it's no longer pink. This should take just a few minutes. Remove the pork and drain it well.
  3. Step 3: Assemble the Salad: In a large bowl, combine the mixed salad greens, shredded carrots, cucumber, radishes, and green onions. Place the cooked pork on top and drizzle with the Ponzu dressing. Toss everything gently to combine, and finish with a sprinkle of sesame seeds.
  4. Step 4: Make the Egg Drop Soup: In a saucepan, bring the chicken broth to a gentle simmer. Slowly add the cornstarch mixture while stirring until the soup thickens slightly. Gradually pour in the beaten eggs while stirring to create beautiful ribbons in the soup. Stir in the chopped green onions and season with salt and pepper to taste.
  5. Step 5: Serve: Serve the Pork Shabu Salad immediately alongside the warm Egg Drop Soup for a delightful meal!

Notes

If you happen to have leftovers, store them in airtight containers in the refrigerator. The salad is best eaten fresh, but if you keep the dressing separate, it can last for up to 2 days. The Egg Drop Soup can be stored for about 3 days in the fridge.