Step 1

Sprinkle ground pepper all over pork. Heat vegetable oil in a large pot. Brown pork for 3 to 4 minutes.

Step 2

Push pork aside. Reduce heat and add garlic. Stir fry for 20 seconds.

Step 3

Add dark soy sauce and pour in water. Cover, increase heat, and to bring liquid to a boil.

Step 4

Remove the lid, add hard cooked/boiled eggs and tofu. Lightly season with salt. Cover, reduce heat to low, and simmer for 35 minutes.

Step 5

While soup is simmering, bring a medium pot of water to boil. Blanch choy sum for 30 seconds. Remove and place blanched choy sum in a cold bath to stop the cooking. Drain and set aside.

Step 6

Add fish cake and boil for 4 to 5 minutes. It is cooked when it starts to float. Remove and cut into thin slices. Discard the water.

Step 7

Refill pot with fresh water. Blanch noodles for 4 to 5 minutes. Remove with a strainer. Set aside.

Step 8

Transfer pork, eggs, and tofu from the soup pot onto a plate.

Step 9

Mix cornstarch with 2 cups (480ml) water. Pour into the soup and allow it to come to a gentle boil. Soup should thicken.

Step 10

Slowly pour in the beaten egg and give it a gentle stir. Egg ribbons will form in the soup.

Step 11

Do a taste test. Add more salt if needed. Turn off stove.

Step 12

Cut pork and tofu into thin slices and eggs into halves.

Step 13

Place some noodles in a bowl. Add some choy sum, a few slices of fish cake, pork, and tofu. Place half an egg on the top.

Step 14

Ladle soup over noodles and ingredients. Garnish with green onions and fried shallots. Serve immediately with fried chili paste and vinegar.