Ingredients

Method

Cut the pork into thin slivers. Blanch the pork in a saucepan of boiling water for 2 minutes. Drain and put to one side.

Place the mushrooms in a bowl of warm water and allow them to rehydrate for 20 minutes, then drain them and squeeze any excess fluid out of them. Cut out the stems as they are very tough and throw them away then finely slice the mushrooms and set aside.

Place the noodles into a bowl of warm water and soak for 5 minutes then drain. Cut the noodles into 10cm lengths and put to one side.

Drain the beancurd and slice thinly and put to one side.

Whisk the eggs and place in a bowl together with the sesame oil and put to one side.

In a large pot on a low heat bring the chicken stock to a simmer. Add the sugar, vinegar, white pepper and dark soy sauce together with the pork, noodles, mushrooms and beancurd. Simmer for 3 minutes. Mix the cornflour and water together and add to the pot to thicken the soup.

Simmer very gently for 2 minutes. Now pour the egg mixture into the soup in a steady stream, and using a fork draw the egg mixture up to form strands.

Now add the spring onions, coriander, sesame oil and chilli oil. Pour the soup into bowls and serve immediately.