| 1 | Cut the pork into thin shreds. |
| 2 | Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. |
| 3 | Drain the meat and set it aside. |
| 4 | Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. |
| 5 | Discard the stems and finely shred the caps. |
| 6 | Soak the noodles for 5 minutes in warm water, then drain them. |
| 7 | Cut them into 5-inch lengths and set them aside. |
| 8 | Drain the bean curd and shred it into thin strips. |
| 9 | Beat the eggs and sesame oil together in a small bowl. |
| 10 | Bring the chicken stock to a simmer in a large pot. |
| 11 | Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. |
| 12 | Simmer for 3 minutes, then thicken it with the cornstarch mixture. |
| 13 | Simmer for 2 minutes with the heat as low as possible. |
| 14 | Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. |
| 15 | Stir in the scallions, fresh cilantro, sesame oil and chili oil. |
| 16 | Pour the soup into a large tureen or individual bowls and serve at once. |
| 17 | Makes 4 to 6 servings ken hom - prodigy guest chefs cookboo |
