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1
In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes.
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2
In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes.
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3
Rinse and coarsely chop.
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4
In a large pot, heat the oil over moderately high heat.
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5
Add the garlic, scallions, ginger, chili flakes and pork and cook, stirring to break up the meat, until no pink remains, about 3 to 5 minutes.
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6
Add the stock and bring to a simmer.
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7
Measure out 1/4 cup of the stock and set aside in a small bowl.
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8
Add the tofu, lily buds, mushrooms, bamboo shoots, vinegar, soy sauce, sesame oil, sriracha, pepper and sugar to the pot and return the soup to a simmer.
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9
Using a circular motion, drizzle in the eggs and stir the soup gently until the eggs are cooked, about 30 seconds.
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10
Stir the cornstarch into the reserved 1/4 cup of stock and then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes.
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11
Taste and add more of the vinegar and soy sauce if desired.
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12
Divide into bowls and sprinkle each with a pinch of the crushed red pepper and a drizzle of the chili oil.
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13
Serve with additional chili oil.
