Shred carrot, mushroom, and pork belly
Stir fry the pork belly untill the surface is cooked on medium heat. Add carrot in the pan
Stir fry till the color of carrot turns into a bit transparent. Add mushroom.
Turn the stove up to high heat and stir fry for 30 seconds. Add soy sauce along the pan. Then add cooing wine (optional). Stir fry for 30 seconds
Add 1 liter of boiled water then turn to medium heat
Shred tofu. Starting from slicing it. Knock them down like dominoes then shred the tofu.
Mix one tablespoon of potato powder with cold water. Add the starch water into the soup. Dont put it all in once. Stop when you like the thickness of the soup.
Wait until the soup is boiling again then add tofu in. Its important not to stir at this point. Just gently push the tofu a bit to ensure its covered by the soup
Mix 2 eggs with a pinch of salt and some sesame oil
Wait till the soup is boiled again, turn down to low heat. Pour the egg with chopsticks or spoon to slow down the process. Move around to make sure every section is covered by egg.
Wait until its boiled again then add Shiracha (optional),white pepper and vinegar. Its better with Asian black vinegar, but red wine vinegar works as well. Turn off the heat in 10 seconds.
Serve with coriander and some sesame oil. voil you can service as a soup dish with dinner or Gyoza. Adding water dumpling in the soup is also an authentic way of serving hot and sour soup.
