Drain tofu, set it in a pie plate or dish, with a plate on top, and stack something heavy on top to help drain the tofu. Let stand 15 minutes.

Thinly slice pork. *See Note 1

In a medium bowl, whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch together, and pour over the pork, and toss with the marinade. Set aside for at least 10 minutes to let it marinade. But do not marinate more than 30 minutes.

In a small bowl make a slurry of 3 tablespoons cornstarch with 3 tablespoons cold water. Mix thoroughly, set aside.

In another small bowl, mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water and add an egg and beat with fork until combined. Set aside.

In a large saucepan, over medium-high heat, bring broth to a boil, once boiling, turn heat down to medium-low and add the bamboo shoots and mushrooms. Simmer until mushrooms are tender, 5 minutes.

Dice tofu into 1/2 inch cubes, and once mushrooms are tender, add in tofu and pork, with marinade.

Stir soup well to make sure pork and tofu pieces separate.

Simmer 2-3 minutes until pork is no longer pink.

Stir cornstarch slurry to make sure it is mixed well, then add to the soup. Increase heat to medium-high.

Cook for about 1 minutes, stirring regularly, until soup is thickened and translucent.

Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce, then turn off the heat.

Remove from heat, and without stirring the soup, use a spoon to slowly drizzle thin streams of egg mixture into the pot in circular motion.

Let the soup sit for 1 minute, with the eggs sitting on top.

Return saucepan to medium-high heat, and pay attention to the soup, and bring it to a gentle boil.

Once it is gently boiling, immediately remove it from the heat.

Stir soup gently to evenly distribute the egg, then serve, ladled into bowls and topped with scallions.