MAKE THE SOUP:
Put the dried mushrooms in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Cut in small strips, removing the hard center stems from the mushrooms. Set aside.
Heat the oil in a wok or large deep skillet over medium heat. Add the ginger, chili paste, dried mushrooms, bamboo shoots, and thin sliced pork. Cook and stir for 1 minute to infuse the flavor.
Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, add it to the mixture and toss everything together. MEASURE 2 QUARTS of the Chinese Chicken Stock, add to pot and bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes more.
Dissolve the cornstarch in the water and stir until smooth. Add to the soup and continue to simmer until the soup thickens. This soup is a slightly thickened soup. (If you want it really thick, you may add more cornstarch to the water.)
Remove the soup from the heat and stir it fast in 1 direction to get a current going, then stop stirring. Immediately but slowly, pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth. DO NOT STIR! The eggs will cook in the broth. If you stir it, it will have a curdled appearance. The soup is now ready to serve. Ladle up bowls and add garnish.
Garnish the hot and sour soup with chopped green onions and cilantro before serving. Enjoy!