2 large pieces black fungus
1 small bowl lean pork
4 dried mushrooms
1 bamboo shoot
1 tsp minced garlic
1 Egg white
1.5 L of water/chicken stock/soup broth (I used homemade soup broth)
1/2 small bowl potato starch mix with 3 tbsp of water for thickening (you may need more or lesser, it depends on how thick you want the soup to be)
Seasonings (all to be tasted as I didn't measure)
Oyster sauce (LKK)
Thick black soya sauce for colouring (optional)
1. In a pot, heat 1 tbsp sesame oil with 1 tsp cooking oil. Stir fry garlic and add the shredded lean pork until its half cooked follow by the shredded dried mushrooms, black fungus and carrot until fragrant. Add bamboo shoot and stir fry for a while.
2. Pour 1.5 L of water or soup broth into the pot and cook untill its boiled and simmer for 15 minutes. Add all the seasonings to taste.
3. Stir in the potato starch water gradually as to thicken the soup (add and stir the soup at the same time to prevent lumpy).
4. Add in the shredded tofu and mix it gently. Lastly, put some egg white and stir it at the same time (to make the shredded effect). Serve hot with some coriander.