In large pot put chicken stock to heat up.

Heat wok or large skillet with sides. Add the oil to heat on medium high.

To the hot oil add the finger, chili paste, wood ears, button mushrooms, water chestnuts, bamboo shoots and meat. Cook for 1 minute to infuse flavors.

Next combine soy sauce, vinegars, salt, red pepper flakes, white pepper and sugar. Pour into pan and stir everything together. Will smell amazing!

Add in the hot chicken stock, bring to boil and then simmer for 10 minutes.

Add in tofu and cook for 3 minutes m

Combine cornstarch and water to make a slurry. Add to soup and simmer until it thickens.

Remove pot from heat and with a spoon swirl soup in 1 direction and add in beaten egg which should cook immediately. Stir to blend egg.

Garnishes

Serve soup topped with garnish.