Soak dried mushrooms in warm water for 15 minutes or until softened. Drain and slice into thin strips.
Combine rice vinegar, soy sauce, chili-garlic sauce, sesame oil, sugar and white pepper in a small bowl; set aside.
Boil broth in a large pot. Add mushrooms, soy sauce mixture, pork, tofu and bamboo shoots Combine corn starch with water in a separate bowl until smooth. Add to soup, stirring constantly until soup boils and thickens. Remove soup fom heat.
Drizzle eggs slowly into soup, stirring gently in a circular motion until short threads form. Serve with green onion and cilantro sprinkled on top.