Roll the dough into a long cylindrical shape and slice it into slices of max 5mm thick.

Marinate the pork with salt, pepper, and light soy sauce. Set aside.

In a pot, bring the chicken broth to a boil. Add the pork and then add the dough slices one by one, stirring to prevent sticking.

Once the dough is cooked, add the vegetables and then break the egg into the soup.

Taste the soup and add salt if needed.

Serve in a large soup bowl and garnish with fried anchovies.