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  • 500 g pork tenderloin, thinly sliced
  • 4 pcs dried shiitake mushrooms (blanched in a bowl of water for 30 minutes, drain after)
  • 4 cups beef stock
  • 1 cup hot water
  • ½ cup tapioca starch
  • soy sauce
  • 2 egg yolks
  • 2 tbsp Chinese cooking wine
  • 1 tbsp light soy sauce
  • 3 tbsp cornstarch
  • ½ tsp baking soda
  • 2 cloves garlic, minced
  • spring onions, chopped
  • salt
  • freshly ground black pepper
  • 1-2 eggs


  1. Using the back of the knife or a meat mallet, pound the meat slices a bit to tenderize it further. This step is needed to have a fluffy meat texture and let the starch cling easily.
  2. In a bowl mix together light soy sauce, Chinese cooking wine, garlic, baking soda, salt and freshly ground black pepper. Once evenly mixed, add sliced pork then set it aside for at least 30 minutes.
  3. Place pork pieces on a plate, sprinkle cornstarch on one side, turn over then sprinkle remaining cornstarch on the other side.
  4. In a pot pour water from rehydrated mushrooms, beef stock, chopped mushrooms and soy sauce for colour, bring it to a boil then once boiling drop pork pieces one at a time to avoid sticking.
  5. Mix together tapioca starch and 1/2 cup water, gently pour it on the soup a tablespoon at a time and once desired consistency is achieved set heat to low.
  6. Add eggs and mildly stir soup to form strands.
  7. Add sesame oil then season with salt if needed. Garnish with spring onion.

Serve hot and enjoy!

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