First, gather all your ingredients. Make sure you have the bamboo shoots soaked and the wood ear mushrooms rehydrated. A little preparation goes a long way in ensuring a smooth cooking process.

In a large pot, add the chicken stock and bring it to a rolling boil over medium heat. This forms the hearty base of your soup.

Once boiling, add the granulated sugar, soy sauce, ginger, and sesame oil. Stir to combine. As the flavors meld together, your kitchen will start to smell amazing.

Toss in the chopped dried red chiles along with the julienned bamboo shoots and wood ear mushrooms. This step adds the spice and texture that makes the soup so delightful. Let it simmer for about 10 minutes.

In a separate bowl, mix the cornstarch with a small amount of cold water to create a slurry. Gradually add this to the simmering soup while stirring. This will give your broth a pleasing thickness.

Reduce the heat and slowly drizzle the beaten eggs into the soup while gently stirring. This technique creates lovely egg strands which add both flavor and visual appeal.

Stir in the rice vinegar, scallions, and cilantro. Season with salt and white pepper according to your taste. Let it sit for a minute to let the flavors meld.

Grab your favorite bowl and ladle the soup into it. Why not indulge with a sprinkle of extra scallions or cilantro on top for enhancement? Grab a spoon and dive in!