Heat a cooking pot then pour-in chicken broth and let boil.
Put-in Shiitake mushroom, wood ear, and ginger then stir. Simmer for 10 minutes.
Remove the ginger, put-in pork, tofu, carrots, and bamboo shoots. Simmer until pork is tender (about 20 minutes).
Add soy sauce, rice vinegar, and hot sauce then stir.
Stir-in cornstarch diluted in water and egg. Stir thoroughly.
Turn off heat, transfer to a serving bowl, and garnish with spring onions.
Serve. Share and enjoy!