Step 1

Soak dried shiitake mushroom, wood ear mushroom and lily buds in plenty of warm water until they enlarge and become soft. It takes at least 1 hour (soak overnight if you plan ahead).

Step 2

Slice the mushrooms into thin strips. Tear lily buds lengthways into thinner strands.

Step 3

Cut pork, against its grain, into thin strips. Mix with cornstarch and water, then coat with oil. Set aside.

Step 4

Slice carrot, bamboo shoots and tofu into thin strips. Lightly beat the egg.

Step 5

In a wok or large pot, bring the stock (or water) to a full boil. Add the marinated pork. Quickly stir with chopsticks to separate the strands. Use a spoon to skim off the froth appearing on the surface.

Step 6

Add shiitake mushroom, wood ear, lily buds, carrot, bamboo shoots. Leave to cook for 2 mins or so.

Step 7

Turn down the heat and keep the soup at a gentle simmer. Mix cornstarch and water very well then slowly pour the slurry into the soup. Stir with a spoon/ladle.

Step 8

Once the soup becomes thick, gently slide in the tofu. Slowly pour in the egg in a circular motion.

Step 9

When the soup starts bubbling again, turn off the heat. Add black rice vinegar, soy sauce, white pepper and sesame oil (see note 2).

Step 10

Give everything a gentle stir. Garnish with coriander or scallions. Serve warm.