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1
Soak the shiitakes and the wood ears separately in hot water to cover for 20 minutes.
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2
Remove any fat or gristle from the pork and discard.
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3
Cut the meat, across the grain, into 1/4-inch-thick slices.
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4
(You may partly freeze the meat to facilitate cutting.)
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5
Cut the slices into matchstick-size shreds and place in a bowl.
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6
Stir together the pork marinade ingredients and toss with the pork.
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7
Marinate for 10 minutes.
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8
Remove and discard the shiitake stems.
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9
Cut the caps into matchstick-size shreds.
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10
Cut away and discard the hard, bitter nib on the underside of the wood ears, then cut into matchstick-size shreds.
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11
Cut the tofu into thin slices and then into matchstick-size shreds.
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12
Combine the soup base ingredients in a large pot, and heat until boiling.
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13
Add several tablespoons of the hot broth to the pork shreds, and stir to separate; then add them to the pot and cook until they change color, about 1 minute.
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14
Skim impurities from the surface of the soup.
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15
Add the shiitakes, wood ears and tofu.
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16
Heat the mixture until boiling.
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17
Stir the water and cornstarch together and slowly add to the soup, stirring constantly to prevent lumps.
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18
Continue to skim the surface to remove impurities.
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19
When the soup has thickened, add the soup seasonings.
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20
Stir to blend, and taste for seasoning.
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21
If the soup is not spicy enough, add more vinegar and minced ginger.
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22
Remove the soup from the heat.
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23
Add the eggs, slowly pouring in a thin stream.
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24
Stir the soup once in a circular motion.
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25
Transfer the soup to a tureen and serve immediately.
