SzeChuan Hot and Sour Soup

Ingredients (All to be shredded)
2 large pieces of black fungus
1 small bowl lean pork
1 carrot
1 box tofu
4 dried mushrooms
1 bamboo shoot

1.5 tbsp minced garlic
1 beaten egg white
1.5 L of water/chicken stock/soup broth (I used homemade soup broth)
1/2 small bowl potato starch for thickening (mix with 3 tbsp of water)

Seasonings (to taste)
Salt
2 tbsp oyster sauce (LKK)
2-3 tbsp black vinegar
White pepper
Sesame oil
Sugar

1 tsp Thick black soya sauce for colouring (optional)

Method
1. In a pot, heat 1 tbsp sesame oil with 1 tsp cooking oil. Stir fry garlic till fragrant, add the shredded lean pork until its half cooked follow by the shredded dried mushrooms, black fungus and carrot. Add bamboo shoot and fry for a while.
2. Pour 1.5 L of water or soup broth into the pot and cook until it's boiled and simmer for 15 minutes. Add all the seasonings to taste. 
3. Stir in the potato starch water gradually 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, pour some egg white and stir it at the same time (to make the shredded effect). Serve hot with some coriander.