-
1
Cut pork into 1/4-inch slices against the grain.
-
2
Stack slices and shred thinly.
-
3
Mix together ingredients for slippery coating in a small bowl and add meat; toss to coat.
-
4
Soak shiitake mushrooms and tree ear mushrooms in hot water in separate bowls until softened.
-
5
Drain, rinse, remove stems, and shred mushrooms.
-
6
Mix together the 2 tbsp cornstarch with the 3 tbsp of water in a small dish to create a slurry, and set aside until needed.
-
7
Beat egg with the 1 tsp dark sesame oil in a small dish and set aside until needed.
-
8
Mix together ingredients for seasoning in a small dish and set aside until needed.
-
9
Bring stock to a boil over high heat.
-
10
Add the shiitake mushrooms and bamboo shoots.
-
11
Reduce heat and simmer, covered, for 5 minutes.
-
12
Add meat, return to a boil, and add bean curd and tree ear mushrooms.
-
13
Reduce heat, cover and simmer 3 minutes.
-
14
Stir cornstarch slurry to make sure it hasn't settled, and add to soup.
-
15
Stir soup until it is satiny smooth and turn off heat.
-
16
Pour beaten egg over surface in a wide circle, and as it congeals, stir gently a few times to break ribbons into flakes.
-
17
Add seasoning to soup and blend.
-
18
Serve soup hot in bowls garnished with cilantro or chopped scallion.
