Prep Ingredients

Chop up the white part of one scallion and set aside.

Peel and thinly slice ginger and set aside.

Wipe shitake mushrooms clean with a damp paper towel then thinly slice.

Remove the stem and seeds from a red chili and finely chop.

Cut pork shoulder into thin and long strips.  If you are having trouble with this, put the pork shoulder in the freezer for 10-15 min to stiffen it up.

Marinate pork strips in 1 tbsp Shaoxing wine or Sherry along with 1 tsp of cornstarch, a sprinkling of sea salt and 1/2 tsp of sugar.

If using tofu skins, soak in a bowl of hot water for 10-20 minutes or until it has hydrated and ‘blossoms’.

Drain from water and set aside.

Carefully remove silken tofu from packaging and slice into 1 inch (2 cm) cubes.

Mix 3 tbsp of cornstarch with 5 tbsp of water

Cooking

In a large pot, bring to boil over high heat chicken broth, sliced ginger and chopped white scallions.

Once at a boil, add tofu skins, silken tofu, bamboo shoots, sliced shitake mushrooms and chopped red chili.  Bring to a boil, then reduce heat and simmer for 4 minutes.

Add soy sauce and stir. Cook for a minute or so then add cornstarch mixed with water.

Add marinated pork and cook for 4 minutes on a steady simmer.

Add beaten eggs in slowly, stirring soup as you go. Cook for a minute or so.

Turn off heat and add 1 tsp of white pepper powder dissolved in black vinegar.

Garnish with chopped scallions and serve hot.