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1
Place the tofu into a large bowl, and mash it into a paste with a large spoon.
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2
Stir in the pork, cornstarch, egg, 1 teaspoon chicken bouillon granules, and 1 teaspoon salt until the mixture is very well combined.
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3
Heat the water and vegetable oil to a boil in a large saucepan, and reduce heat to an active simmer but not a full boil.
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4
Using gloved hands, pinch off about 1 tablespoon of the tofu mixture, roll it into a ball between your palms, and slide it carefully into the water so it doesn't break apart.
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5
Repeat with the rest of the tofu mixture.
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6
Without stirring the soup, let the tofu balls simmer until they rise to the top, about 30 minutes.
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7
Turn off the heat, and stir in the dried shrimp, pea vine shoots, 1 teaspoon of chicken bouillon granules, and 1/4 teaspoon salt.
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8
Serve hot.
