Ingredients:

6 dried wood/tree ear or cloud ear mushrooms
6 dried dried shiitake mushrooms (aka Chinese black mushrooms)
8 dried lily buds
4 cups Chinese Superior Stock (see below) or chicken broth or chicken stock or vegetable broth
1 (8-ounce) can bamboo shoots, drained and sliced thinly
8 ounces firm tofu, drained and sliced in 1/4-inch strips
4 tablespoons Chinese black vinegar
1 tablespoon Sambal Oelek Ground Fresh Chili
3 tablespoons Psycho Soy 
2 teaspoons brown sugar
2 tablespoons cornstarch mixed into 2 tablespoons water
2 eggs, lightly beaten
1 teaspoon ground white pepper
2 teaspoons sesame oil
2 teaspoons Extravagonzo Red Chili Culinary Oil
4 green onions sliced

1. Pour 1 cup boiling water over the wood ear and shiitake mushrooms and soak until tender, about 15 minutes, before slicing them and reserving the water.
2. Pour 1 cup boiling water over the lily buds and soak until tender, about 15 minutes, before slicing them and discarding the water.
3. Bring the broth, reserved mushroom water, mushrooms, lily buds, pork, bamboo shoots, tofu, vinegar, Sambal Oelek Ground Fresh Chili, Psycho Soy and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and simmer for 5 minutes.
4. Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
5. Slowly pour in the eggs in a small stream while stirring the pot, to get long thin streams of egg in the soup.
6. Mix in the sesame oil, Extravagonzo Red Chili Culinary Oil, white pepper and green onions, remove from heat and enjoy!