Cut tofu into small rectangular shapes. Set aside.
In a small bowl: place the dried shredded wood ear mushroom and hot water. Soak for 10 minutes. Then rinse to clean the mushrooms at least twice.
In a medium size pot: pour in the chicken broth and turn heat to medium-high..
Add both soy sauce, vinegar, white pepper and sesame oil; bring to a boil.
Add bamboo, wood ears and shiitake mushrooms; stir and return to a boil.
In a small bowl: mix cornstarch and water. Then add the cornstarch mixture to the boiling pot and stir.
Add tofu and shrimp; stir a few times; reduce heat to low-medium.
Slowly pour the lightly beaten eggs into the soup as you gently swirl using chopsticks/fork. Recommend watch video once for reference.
Remove the pot from the stove and place soup in bowl(s).