Shred the carrot, wood ear mushrooms, and soak the dried shiitake mushrooms in water until soft, then slice them into thin strips.

Slice the king oyster mushrooms into thin strips.

Cut the bamboo shoot into thin strips.

Slice the pork into thin strips.

Cut the tofu into thin strips.

Crack the eggs into a bowl and beat them well.

In a pot, pour in the broth and add the shredded carrot, wood ear mushrooms, shiitake mushrooms, king oyster mushrooms, and bamboo shoots.

Bring to a boil, then use a ladle to skim off any foam or impurities from the surface.

Add 1 tablespoon soy sauce for color, 1 tablespoon salt for seasoning, and add the sliced pork.

Once the soup is boiling, mix the cornstarch with a little water to make a slurry, then slowly pour it into the soup in a circular motion along the edge of the pot, adjusting the amount to reach your desired thickness.

When the soup comes to a boil again, slowly pour in the beaten eggs in a circular motion along the edge of the pot. Finally, add 1 tablespoon white vinegar for tanginess, 1 tablespoon black vinegar for aroma, sprinkle with black pepper, add the sliced tofu, turn off the heat, and drizzle with 1 tablespoon sesame oil. Serve hot.