Slice and rehydrate the dried mushrooms. Slice the shiitakes into thin strips. The woodear usually come in small pieces. Put the mushrooms in a bowl and cover with boiling water. Let soak for 15 minutes.

Crack the eggs into a small bowl and scramble them with a fork.

Put the chicken broth into a large stockpot over medium-high heat. Add the bamboo shoots, tofu, chile flakes, chile powder, black pepper, tamari and sugar. Bring to a rolling boil.

Mix 2 Tbls corn starch and 3 Tbls water in a small bowl. Once the soup is boiling hard add the cornstarch slurry, stirring constantly to thicken. Stir and cook for 30 seconds.

Reduce the heat and stir the soup in a circular motion, creating a whirlpool in the pot. Slowly pour the eggs into this whirlpool, creating ribbons of cooked egg. Let this cook for about 30 seconds.

Turn the heat off and add the vinegar, sesame oil and green onions. Serve immediately.