Soak 10g of dried shiitake mushrooms, 10g of dried wood ear mushrooms, and 10g of dried lily flowers in water until soft. Drain and slice.
Mix 115g of finely julienned pork shoulder with 1 tablespoon of water, 1 pinch of salt, 2 teaspoons of vegetable oil, and 1 teaspoon of cornstarch.
Bring 8 cups of low-sodium chicken stock to a boil and stir in the pork, breaking up any clumps.
Stir in ½ teaspoon of salt, ¼ teaspoon of sugar, 1 teaspoon of ground white pepper, 2 teaspoons of dark soy sauce, 1 tablespoon of light soy sauce, and 1 teaspoon of sesame oil.
Add the mushrooms, lily flowers, and 115g of julienned bamboo shoots, and return to a simmer. Stir in 85g of julienned spiced dry tofu, 115g of julienned firm tofu, and ⅓ cup of white vinegar.
Mix ⅓ cup of cornstarch with ¼ cup of water. Drizzle it into the simmering soup while stirring in a circle. Return to a simmer; the soup should coat a spoon.
With the soup bubbling, slowly drizzle in 1 large beaten egg while stirring. Top with 1 chopped scallion.
