酸辣汤｜Restaurant quality classic Hot and Sour soup, perfect for a cold winter day

The ingredients are:
Wood ear mushroom, Cloud ear mushroom, or wood ear fungus,
Dry shiitake mushroom,
Dry yellow flower,
Sock them in warm water for about 30 minutes, take them out, and chop them into small pieces
Soft tofu,
Chicken Broth,
light soy source, (for flavor)
dark soy source, (for color)
white pepper,
Salt,
white vinegar,
cornstarch slurry:
To give this Chinese Hot and Sour soup a thicker consistency, I am adding some cornstarch slurry which is made from three tablespoons of cornstarch
one beaten egg:
Just drizzling on the top
Optional:
Sesame oil,
Scallion onion,
Bamboo shoots.