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Combine the mushrooms w/ enough hot water to cover by 2 inches in a small bowl; let stand 15 min. then drain. Bring the broth, soy sauce, chili garlic, vinegar, and sesame oil to a boil in a large saucepan. Add the drained mushrooms, tofu, and bamboo shoots. Reduce the heat and simmer 10 min. Combine the cornstarch and water in a small bowl; stir in about 1/4 c. of the hot liquid, then return to the pan. Cook, stirring constantly, until the mixture boils and thickens slightly about 1 min. Remove from heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion. Serve at once.
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