Heat up 1 table spoon of sesame oil in a deep frying pan or a pot, medium heat. Then, add pork strips and stir fry until pork turns white.

Continue to add in mushrooms, carrots, and cabbage. Cook and stir for about 1 minute. Then add 2 TBS of soy sauce and 2 TBS of vinegar to season.

Add water (or broth) and tofu strips. And cook until boiled.

Continue to add in the rest 3 TBS of soy sauce and vinegar, as well as the chilli pepper and white pepper. (ratio of these seasoning can be adjusted based on your personal preference).

While the soup is still boiling, gently drop beaten eggs into the soup. Remember to stir the soup slowly so the eggs will form in the ribbon shape.

To thicken the soup, gently stir in the corn starch water mixture and continue to cook it on low heat. The more corn starch water you add it, the thicker the soup would become. You can adjust this based on your personal reference as well.

Lastly, drizzle some sesame oil to taste. Feel free to throw in some chopped green onion or cilantro for garnish.