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Prepare Dried Chinese fungi (1 oz) wood ears or cloud ears (in produce dept.).
You need canola oil.
You need ” piece of ginger, peeled ad grated.
Prepare red chili paste, sambal oelek.
You need to prepare button mushrooms, cleaned and sliced.
You need to prepare small can water chestnuts, sliced and drained.
Use canned bamboo shoots, drained.
Prepare shredded pork or chicken.
Prepare soy sauce.
Use rice wine vinegar or apple cider vinegar.
Prepare salt.
Use red pepper flakes.
You need to prepare ground white pepper.
You need to prepare sugar.
You need to prepare chicken stock, hot.
You need to prepare square firm tofu, drained as cut into 1/4” strips.
Prepare cornstarch w/ 1/4 cup water.
Prepare large egg beaten.
Prepare Chopped green onion and cilantro for garnish.

In a small bowl add the dried mushrooms and pour boiling water over them let sit at least 15-29 minutes to rehydrate. Drain and cut into strips.
In large pot put chicken stock to heat up..
Heat wok or large skillet with sides. Add the oil to heat on medium high..
To the hot oil add the finger, chili paste, wood ears, button mushrooms, water chestnuts, bamboo shoots and meat. Cook for 1 minute to infuse flavors..
Next combine soy sauce, vinegars, salt, red pepper flakes, white pepper and sugar. Pour into pan and stir everything together. Will smell amazing!.
Add in the hot chicken stock, bring to boil and then simmer for 10 minutes..
Add in tofu and cook for 3 minutes m.
Combine cornstarch and water to make a slurry. Add to soup and simmer until it thickens..
Remove pot from heat and with a spoon swirl soup in 1 direction and add in beaten egg which should cook immediately. Stir to blend egg..
Garnishes.
Serve soup topped with garnish..

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