Reconstitute the dried shiitake mushrooms and wood ear mushroom, it should take about 15 minutes or overnight if you want to prep early
Cut tofu into strips
Strain out the bamboo from the can and take 1/2 and set aside. Cut the tomatoes into bite size pieces
Roughly cut the wood ear mushroom into strips
Place some oil into a pot and heat on medium high
Stir fry the scallions and tomatoes for about 2-3 minutes, until the juices come out of the tomatoes
Add in water and let it simmer
Add the bamboo and simmer for 1 minute
Add in the tofu and simmer for another minute
Add in the shiitake mushroom and wood ear mushroom
Immediately add the soy sauce, dark soy sauce, vinegar, sugar, black pepper and salt.
Let it come to a boil
Once all the ingredients are cooked, mix cornstarch and bit of water to form a watery mix. Pour into the soup to thicken it up.
Drizzle the beaten egg into the soup and serve!
