Ingredients
500 g (about 1 lb) cooked noodles, 100 g (about 3.5 oz) cooked pork, 20 g each of rehydrated shiitake mushrooms, rehydrated daylily buds, rehydrated wood ear mushrooms, and button mushrooms, 1 egg.
Seasonings
2 teaspoons salt, water starch, chicken bouillon, dark soy sauce, clear broth, and sesame oil, all to taste.
Steps
1. Rinse shiitake mushrooms, daylily buds, wood ear mushrooms, and button mushrooms in clean water; crack the eggs into a bowl and beat until smooth; slice the cooked pork into pieces.
2. Add the shiitake mushrooms, daylily buds, wood ear mushrooms, and button mushrooms to the pot with the clear broth and cook for 10 minutes, then add salt, chicken bouillon, and dark soy sauce and bring to a boil.
3. Slowly drizzle in the water-starch mixture and beaten egg, stirring to create the gravy, then drizzle with hot sesame oil, remove from heat, and pour over the noodles in the bowl.