Recipe

Step 1: Combine the pork in a bowl with the marinade ingredients, mix well and set aside.

Step 2: Soak the mushrooms in a bowl of warm water for about 20 minutes, or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems, then finely shred the mushrooms. In a small jug, combine the eggs with half the sesame oil and set aside.

Step 3: Bring the stock to a simmer in a large saucepan and stir in 2 tsp of salt. Stir in the pork with its marinade and simmer for 1 minute. Then add the shredded mushrooms and bean curd and continue to simmer for 2 minutes.

Step 4: Now add the egg mixture in a very slow, thin and steady stream. Using a chopstick or a fork, pull the cooked egg slowly into strands.

Step 5: Remove the soup from the heat and stir in the soy sauces, vinegar and 1 tsp of white pepper. Give the soup a good stir, and finally add the remaining sesame oil, chili oil and cilantro and stir. Ladle into individual bowls or a large soup tureen and serve at once, garnished with dried chili, if you like.

See more recipes by Ken Hom.

Reprinted with permission from Ken Hom’s Complete Chinese Cookbook (2011 Firefly Books).