Place the oil in a large pot over medium heat. Once hot, add scallions and ginger. Cook for 2-3 minutes until softened and fragrant.

Add the garlic and dried chili peppers and cook another minute.

Add the chicken bone broth and dried mushrooms to the pot. Bring to a simmer and let cook for about 10 minutes until mushrooms have softened.

Add the fresh sliced mushrooms and pork, cook 2-3 minutes, stirring so the pork slices don't stick together.

Add bamboo shoots, tofu and soy sauce, stir to combine and cook another 2-3 minutes.

Add the rice vinegar, taste for seasoning adding more soy sauce (for salt) or vinegar (for sour) if needed.

Combine the cornstarch and water in a small bowl and stir until dissolved. With the soup mixture at a low simmer, gently stir the soup in a circular motion while pouring the cornstarch into the pot. This will prevent it from clumping. Soup should thicken slightly in the next 30 seconds or so.

Using the same circular motion, slowly add the beaten eggs to the pot so that "ribbons" form. Once eggs are added, remove from heat.

Ladle into bowls and garnish with sliced green onions, sesame oil, sesame seeds and/or a soft boiled egg. You could even serve this with ramen if desired.