Slice the tofu into half inch slices. Place between two sheets of paper towels and place a weight on top to press out water.

Re-hydrate the dried Shiitake mushrooms in boiling water. Drain, remove stems, and slice into ¼ inch slices.

Re-hydrate the dried fungus in boiling water. Drain and chop coarsely.

Whisk 1 tbsp soy sauce, sesame oil, and 1 tsp cornstarch in medium bowl. Add pork and toss with marinade. Set aside.

Combine 3 tbsp cornstarch with 3 tbsp water in small bowl and mix thoroughly; set aside.

Mix remaining ½ tsp cornstarch with remaining 1 tsp water in small bowl; add egg and beat with fork until combined. Set aside.

Remove weight and paper towels from tofu and cut into ½ inch cubes.

Bring broth to boil in large saucepan set over medium high heat. Reduce heat to medium low; add bamboo shoots, mushrooms, and fungus and simmer until mushrooms are just tender, about 5 minutes.

Add the tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together.

Stir cornstarch mixture to recombine. Add to soup and increase heat to medium high. Cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute.

Stir in vinegar, chili oil, pepper, and remaining 3 tbsp soy sauce. Take off heat.

Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute, then return saucepan to medium high heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg. Ladle into bowls. Garnish with crispy wonton strips.