Steps

1. Add 2 tsp vinegar to boiling water.
   🕒 02:26
2. Take an egg from the refrigerator, place it into the boiling vinegar water, and boil for about 7 and a half minutes. [Pro Tip!] Adding vinegar makes the shell easier to peel. If using an egg straight from the refrigerator, boil for 7 and a half minutes; if at room temperature, about 7 minutes for a soft-boiled egg.
   🕒 02:37
3. Rehydrate 2g dried wood ear mushrooms in hot water.
   🕒 02:40
4. Pour 200cc unsweetened soy milk into a bowl.
   🕒 03:32
5. Add 1 tsp Chinese chicken bouillon powder.
   🕒 03:45
6. Add 1 and 1/2 tsp soy sauce.
   🕒 03:59
7. Add 1 tsp oyster sauce.
   🕒 04:10
8. Add 1/3 tsp sugar.
   🕒 04:15
9. Add 1g bonito powder.
   🕒 04:20
10. Add 1 tsp sesame oil.
    🕒 04:29
11. Add 1 tbsp ground sesame seeds.
    🕒 04:35
12. Add black pepper to taste.
    🕒 04:51
13. Add 1 pinch salt.
    🕒 05:02
14. Mix all seasonings well and chill thoroughly in the refrigerator.
    🕒 05:11
15. Slice the rehydrated wood ear mushrooms into thin strips.
    🕒 05:37
16. Transfer the boiled egg to cold water and peel the shell. [Pro Tip!] Placing it in cold water while hot prevents overcooking from residual heat, ensuring a perfectly soft-boiled egg.
    🕒 05:47
17. Prepare plenty of ice water to chill and firm up the somen noodles. [Pro Tip!] Using purified water enhances the quality of the noodles.
    🕒 09:39
18. Bring a large pot of water to a boil and cook 60g thinly sliced pork.
    🕒 09:58
19. While cooking the pork, add 100g somen noodles and boil for 1 minute. [Pro Tip!] To achieve a ramen-like texture, boiling somen for a short 1 minute keeps it firm and prevents it from getting soggy.
    🕒 10:28
20. Remove the cooked thinly sliced pork from the water.
    🕒 10:55
21. Drain the cooked somen noodles and rinse thoroughly under running water for about 30 seconds. [Pro Tip!] Rinsing well makes the noodles softer.
    🕒 11:35
22. Chill the rinsed somen noodles and thinly sliced pork in the prepared ice water.
    🕒 12:12
23. Thoroughly squeeze out excess water from the somen noodles and thinly sliced pork. Set the pork aside on a plate. [Pro Tip!] Squeezing out the water prevents the soup from becoming diluted and dulling the flavor.
    🕒 12:25
24. Arrange the somen noodles in the chilled soup bowl.
    🕒 12:41
25. Garnish with the thinly sliced pork, shredded wood ear mushrooms, red pickled ginger to taste, and scallions to taste.
    🕒 12:56
26. Cut the boiled egg in half and add it to the dish.
    🕒 13:16
27. Sprinkle seasoned salt to taste over the boiled egg and thinly sliced pork.
    🕒 13:26