1. Soak the dried cloud ear mushroom in hot water until they rehydrate with very little to no water remaining behind, then cut into slices.

2. Pulse the whole wheat flour until very fine in texture and whisk an egg white in a separate bowl.

3. Heat the sesame oil in a sauce pan on a medium flame, add the chicken stock. Mix the whole wheat flour, rehydrated cloud ear fungus, white pepper powder, soy sauce and corn flour.

4. Simmer the soup cooking mixture until it starts becoming thick.

5. While the soup is boiling, pour in the egg white in a clockwise direction. Stir once with a fork or a whisk and turn off the heat immediately.

6. Serve.