How to cook
For this hot and sour soup, you need real chicken or beef broth. Cut the pork fillet into very thin pieces. Soak the dried mushrooms in hot water for half an hour. Then drain them, cut them and save the water.
Sprinkle the pork with a bit of the starch and dissolve the rest in 2/3 cup (150 ml) water. In a large deep skillet or large pot, heat the oil and fry the chopped onions. Add the pork fillet for 2 minutes, while stirring, then add the broth, mushrooms, and water from the mushrooms.
Once the soup comes to a boil, reduce heat and simmer for about 15 minutes. Thicken the soup with the dissolved starch and add the chopped tofu, vinegar, soya sauce, salt and black pepper. Add the beaten egg using a stirrer, in order to get egg strips, or tiny pieces.
Finally, add the sesame oil and chopped green onions and remove the soup from the heat.