1. Prepare the main ingredients.
2. Shred the ham, carrots and mushrooms separately.
3. Cut the lactone tofu into thin strips.
4. Heat the pot and pour the oil, add the green onion and ginger until fragrant, add the shiitake mushrooms and carrots and fry until soft.
5. Add water to the pot, add shredded ham, and pepper, and boil together.
6. Put the tofu in the pot.
7. Cover the pot and bring to a boil.
8. Pour the vinegar and kombu soy sauce in a bowl and bring to a boil.
9. Pour in an appropriate amount of water to thicken the starch.
10. Beat the eggs and pour them into the pot.
11. Finally, sprinkle coriander and sesame oil to enhance the fragrance.
