Ingredients
Method
1.Combine mushrooms in a small bowl and cover with boiling water; stand 15 minutes, or until re-constituted.
2.Bring stock to a boil in medium saucepan.
3.Slice pork very thinly. Add to boiling stock with ginger, shao hsing, soy, vinegar and sugar; bring back to a boil. Reduce heat; simmer 5 minutes, to allow flavours to combine and pork to cook through.
4.Remove tofu from packet and pat dry with kitchen paper; cut into approximately sixty 1cm cubes (to get 60 cubes, cut tofu block 5 times lengthways, 6 widthways and 2 horizontally). Drain; thinly shred mushrooms and fungi.
5.Add tofu, mushrooms and tomato to soup. Bring back to a boil; remove from heat.
6.Add eggs in a thin stream; stir gently with chopsticks. Divide soup among serving bowls; top with green onions and drizzle with chilli oil if desired.
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