Mushroom Rejuvenation: In a medium bowl, soak the shiitake mushrooms in warm water for 20 minutes.

Drain, squeeze out any excess moisture, and cut into 1cm/1⁄2in slices.

Cornflour Sherry Mix: In a small dish, stir the cornflour into the sherry, creating a thickening mixture.

Set it aside.

Pork Prowess: Place the pork loin in a large, heavy pan, and completely cover it with water.

Simmer until tender, then cool and shred the pork.

Stock Symphony: Bring the chicken stock to a boil.

Stir in the shredded pork, soaked mushrooms, and sliced bamboo shoots.

Simmer for 10 minutes.

Flavor Fusion: Stir in the soy sauce and red wine vinegar.

Season with salt and pepper.

Introduce the reserved cornflour mixture, stirring continuously until the soup thickens.

Egg Elevation: Remove from heat and whisk in the lightly beaten egg.

Mix in the diced tofu and heat through.

Serve with Warmth: Ladle the Savory Hot & Sour Symphony into bowls.

Garnish with chopped green onions or cilantro if desired.

Serve the soup hot.