Rinse lean pork under running water; Pat-dry it with kitchen paper; Slice it; Put it in a mixing bowl; Marinate it with seasoning (1) for 30 minutes.
Fill a deep plate with water; Stir 3 tsp salt into the water; Carefully put tofu into the plate; Leave it for 30 minutes; Carefully discard the water; Cut the tofu into cubes.
Discard any wilted yellow chives; Soak them in water for 15 minutes; Remove them; Rinse them under running water; Drain them; Chop them.
Rinse a carrot under running water; Drain it; Peel with a y-shaped peeler; Trim a bit off each base; Cut it into cubes.
Set an egg separator over a basic glass bowl; Break eggs into the egg separator, draining the egg white into the bowl.
Fill a wok with water; Bring to the boil over a high heat; Carefully pour frozen peas into the boiling water; Stir them gently with a wooden spoon over a high heat for 1 minute; Immediately remove them with a perforated skimmer and rinse them under running water till cool; Drain them.
Add seasoning (2) to a bowl; Stir it.
Fill a stockpot with 2.5L water; Bring to the boil over a high heat; Add the carrot, the tofu and the lean pork; Bring to the boil over a high heat again; Turn to a medium heat; Cook over a medium heat for 15 minutes; Add the yellow chives and the green peas; Bring to the boil over a high heat again; Turn to a low heat; Gradually stir the egg white into the soup; Gradually stir the seasoning (2) into the soup till the soup thickens; Turn off the heat; Arrange it in serving bowls; Ready to serve.