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1
Toss pork with dark soy sauce in a bowl until pork is well coated.
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2
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes.
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3
(Tree ears will expand significantly.)
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4
Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps.
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5
Remove tree ears from bowl, reserving liquid, and trim off any hard nubs.
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6
If large, cut tree ears into bite-size pieces.
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7
Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
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8
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain.
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9
Trim off tough tips of lily buds.
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10
Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
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11
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
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12
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
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13
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
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14
Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides.
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15
Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
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16
Add broth and bring to a boil, then add tofu.
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17
Return to a boil and add vinegar mixture.
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18
Stir cornstarch mixture, then add to broth and return to a boil, stirring.
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19
(Liquid will thicken.)
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20
Reduce heat to moderate and simmer 1 minute.
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21
Beat eggs with a fork and add a few drops of sesame oil.
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22
Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon.
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23
Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls.
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24
Sprinkle with scallions and cilantro before serving.
