• In a medium-sized mixing bowl, combine pork, rice vinegar, white pepper powder, and corn starch.
• Place the bowl in the refrigerator for at least 20 minutes.
• In a separate bowl, soak dried black fungus with warm water until soft.
• After soaking, wash and slice the black fungus.
• In a large pot, boil water.
• Add black fungus, bamboo shoot, and mustard greens to the boiling water. Boil the ingredients for about 1 minute.
• Drain the water and set the cooked ingredients aside.
• In a small bowl, mix 1 tablespoon of corn starch and 1/3 cup of water. Set it aside.
• In a large soup pot, bring chicken broth and water to a boil.
• Add the previously boiled black fungus, bamboo shoot, mustard greens, and carrot to the pot.
• If needed, add some warm water to the pot and bring it to a boil again.
• Reduce the heat to medium.
• Add tofu, rice vinegar, soy sauce, salt, and white pepper powder to the pot.
• Slowly stir in the cornstarch mixture you set aside earlier.
• Add the refrigerated pork to the pot.
• Cook for about 2 minutes or until the soup thickens.
• Reduce the heat to low.
• Slowly stir in one beaten egg and then add sesame oil.

To Serve:

• For each serving, sprinkle chopped green onions and cilantro.
• (Optional): add some more white pepper powder on top.