1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes.
2. add pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min
3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil.
4. serve with a garnish of chopped scallions. The pepper, vinegar and chile paste can be varied to taste. You're a chile-head, you know what to do!