3 (3.5-ounce) packages fresh shiitake mushrooms, stemmed and sliced
7 cups chicken stock
1 (8-ounce) can sliced bamboo shoots, drained and cut into slivers
1/2 cup reduced sodium soy sauce
1/3 cup seasoned rice vinegar
2 teaspoons fish sauce
1 1/2 teaspoons chili garlic sauce
1/2 teaspoon freshly ground black pepper
1 (8-ounce) package firm tofu, drained and cubed
2 large eggs, lightly beaten
1 green onion, thinly sliced
1 teaspoon sesame oil
FOR THE CRISPY WONTON STRIPS
1 cup vegetable oil
1 (12-ounce) package won ton wrappers, cut into strips. (I used half this much and it makes a ton!)
Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat.
Stir in garlic and ginger until fragrant, about 1 minute.
Stir in mushrooms until wilted, about 3 minutes.
Stir in chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, chili garlic sauce and pepper.
Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes. Stir in tofu.
Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes.
Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
Remove from heat; stir in green onion and sesame oil.