Wash and soak 3 medium sized black Chinese mushrooms for 4-6 hours before. (Black Chinese mushrooms take a little longer. Therefore, I will soak them before I go to bed, so I can use them in the morning or so.)
Then, wash and soak 12 small dried wood ear mushrooms for a couple hours. (Normally, I will soak them before I go to bed. So, I can use them in the morning or so.)
After that, cut soaked black Chinese mushrooms into small strips.
Next, cut the soaked wood ear fungus into small strips.
Cut 1 pieces of firm tofu into small strips.
A can of 8 oz bamboo shoots cut into small strips.
Cut 2 sticks of green onion.
Pour 4 cups chicken broth and 2 cups water into a pot and turn on fire to medium-high.
Add the cut Chinese black mushrooms and wood ear mushrooms into the broth.
The following, add the bamboo shoots into the broth. Let it cook until it's boiling.
When it's boiling, add 1.5 tablespoons of garlic chili sauce, 2.5 tablespoons of black vinegar, ⅛ teaspoon of salt, and 1 tablespoon of soy sauce. Then, mix it well.
After, add the cut firm tofu strips.
At the same time, in a small container add 5 tablespoons of water and 4 tablespoons of cornstarch and mix it well.
When the soup boils again, add cornstarch mixture to thicken the soup a little bit.
Sprinkle some green onions on top. If you like, you can add white pepper and sesame oil. This is optional.