Step 2

Add the salt, sugar, sesame oil, white pepper, hot sauce, vinegar and soy sauce. Stir for a few seconds.

Step 3

Add the tofu, mushrooms and wood ear mushrooms. Bring the soup back to a gentle simmer and cook for 2–3 minutes, so the mushrooms soften and everything heats through. Stir carefully — silken tofu breaks up easily.

Step 4

Whisk together the cornstarch and water in a bowl. Slowly pour into the soup, stirring, until you reach your desired thickness.

Step 5

Lightly beat the egg and pour it into the soup in a thin stream, stirring for about 8 seconds to create silky egg ribbons.

Step 6

Ladle into bowls and top with the sliced BBQ pork and spring onions.