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1
Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips.
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2
Refrigerate the pork.
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3
Put the tree ear mushrooms in a small bowl and the shiitake in another.
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4
Bring a small pot of water to a boil.
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5
Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
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6
Meanwhile, combine the broth, garlic, ginger, in a large sauce pan.
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7
Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
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8
Thinly slice the remaining scallions and reserve.
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9
Remove the mushrooms from the water and discard the liquid.
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10
Squeeze out any excess moisture from the shiitake and thinly slice.
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11
Remove the garlic, ginger, and scallion from the broth and discard.
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12
Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer.
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13
Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes.
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14
Pour the egg into the soup and stir once to make delicate threads.
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15
Stir in the remaining scallions, oil, tofu, and pork, return to a simmer.
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16
Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste.
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17
Serve immediately.
