Step 1

In a small bowl, combine the dried mushrooms with enough hot water to cover by 2 inches; let stand 15 minutes, and then drain.

Step 2

In a large saucepan, bring the broth, vinegar, soy sauce, chili-garlic sauce and sesame oil to a boil. Add the drained mushrooms, tofu and bamboo shoots. Reduce the heat and simmer 10 minutes. Combine the cornstarch and water in a small bowl; stir in about 1/4-cup of the hot liquid, and then return to the pan. Cook, stirring constantly, until the mixture boils and thickens slightly, about 1 minute. Remove from the heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion. Serve immediately.