How to make it
Add the wood ear mushrooms to boiling water. Set it aside for 30 minutes. Chop the mushrooms into thin slices, discarding any tough pieces.
Lay out a piece of cheesecloth. Add the onion, green onion, garlic cloves, and peppercorns to the center of the cheesecloth. Wrap up the sides and tie it closed with cooking twine. Add the pouch of aromatics and chicken stock to a large pot. Bring the stock to a simmer and cook for about 20 minutes or until it has reduced by a third. Remove the pouch of aromatics and keep the pot over low heat.
Heat the vegetable oil in a wok over medium-high heat. Add in the pork and stir fry until fully cooked. Remove the pork from the pan then add in the ginger, red chili paste, bamboo shoots, rice vinegar, white pepper, granulated sugar, Lee Kum Kee Panda Brand Cooking Soy Sauce, and Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce. Mix to combine then bring the mixture to a boil. Add this mixture to the pot of chicken stock along with the wood ear mushrooms and pork.
Combine the cornstarch and water together in a small bowl to create a slurry. Mix the slurry and tofu into the pot and increase the heat to medium low. Cook for about 10 minutes.
Slowly stir the soup, moving in one direction. While stirring, slowly pour in the egg. When the egg has solidified and cooked, remove the pot from heat. Garnish with sliced green onions and enjoy!