Steps
- Soak 10g of dried shiitake mushrooms, 10g of dried wood ear mushrooms, and 10g of dried lily flowers in water until soft. Drain and slice.
- Mix 115g of finely julienned pork shoulder with 1 tablespoon of water, 1 pinch of salt, 2 teaspoons of vegetable oil, and 1 teaspoon of cornstarch.
- Bring 8 cups of low-sodium chicken stock to a boil and stir in the pork, breaking up any clumps.
- Stir in ½ teaspoon of salt, ¼ teaspoon of sugar, 1 teaspoon of ground white pepper, 2 teaspoons of dark soy sauce, 1 tablespoon of light soy sauce, and 1 teaspoon of sesame oil.
- Add the mushrooms, lily flowers, and 115g of julienned bamboo shoots, and return to a simmer. Stir in 85g of julienned spiced dry tofu, 115g of julienned firm tofu, and ⅓ cup of white vinegar.
- Mix ⅓ cup of cornstarch with ¼ cup of water. Drizzle it into the simmering soup while stirring in a circle. Return to a simmer; the soup should coat a spoon.
- With the soup bubbling, slowly drizzle in 1 large beaten egg while stirring. Top with 1 chopped scallion.