Radish Shred and Vegetable Thickened Soup

Steps

1. 1
   Peel and shred the white radish using a grater. Similarly shred the carrot and burdock root, then soak the burdock shreds in water to prevent discoloration.
2. 2
   Remove the stem from wood ear mushroom and slice into shreds. Do the same with shiitake mushrooms. Clean and separate enoki mushrooms, then cut into suitable lengths.
3. 3
   Split the Chinese chives or scallions lengthwise, then open flat and slice into fine shreds.
4. 4
   Season the pork shreds with salt, white pepper, and cooking sake. Massage thoroughly until flavored, then refrigerate.
5. 5
   Heat the dashi broth over medium heat. Add white radish shreds, burdock, and carrot shreds in sequence. Season with soy sauce, cooking sake, and mirin, then stir well.
6. 6
   Reduce heat to low, cover, and simmer for about 10-15 minutes until the vegetables soften.
7. 7
   Once boiling, add shiitake and enoki mushrooms. After the vegetables soften, add wood ear mushroom shreds carefully to avoid overcooking.
8. 8
   Gradually add psyllium husk about 2 teaspoons at a time, waiting 2 minutes between additions for it to thicken. Adjust consistency to preference, using about 4 teaspoons total.
9. 9
   Reduce heat to low and slowly pour in beaten egg, stirring only after the egg sets.
10. 10
    Add the marinated pork shreds over the lowest heat and cook until just cooked through while remaining tender. Turn off heat once the meat turns white.
11. 11
    Finally, add the scallion shreds and cilantro. Drizzle with sesame oil and rice vinegar or black vinegar to taste, then gently mix before serving.