Put the dried fungus in a small bowl and cover with boiling water. Let stand for 30 minutes. Drain and rinse the fungus. Remove and discard any hard clusters in the centers.
Put the tenderloin on a cutting board and trim off all of the white membrane, called the silverskin, with a sharp knife. (The silverskin will be tough.) Now rub the tenderloin with 1 teaspoon sesame oil and sprinkle with salt and pepper. Heat the remaining 2 teaspoons sesame oil in a sautÃ© pan over medium heat until hazy. Add the tenderloin and cook on all sides, turning, until medium rare, 13 to 16 minutes, depending on size. Remove from the heat and let it rest, loosely covered, while you make the broth.
Heat a 2-count of canola oil in a wok or large pot over medium-high heat. Add the ginger, chile paste, fungus, and bamboo shoots. Cook, stirring, for 1 minute to infuse the oil with flavor. Combine the soy sauce, vinegar, 1 teaspoon salt, the pepper, and sugar in a small bowl, pour it into the wok and toss everything together â€“ it should smell really fragrant. Pour in the stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook the soup 3 more minutes.
Give the cornstarch slurry a stir and stir it into the soup. Continue simmering for a few minutes until the soup thickens. Now take the pan off the heat and stir several times in one direction to get a good current going.Â Stop stirring, and immediately pour in the beaten eggs in a slow, steady stream. Watch the egg spin around and feather in the broth (it will cook almost immediately). Ladle the soup into bowls. Cut the pork into thin slices, put the slices on top of the soup and garnish with green onions and cilantro. Serve immediately.
Edited: October 15th, 2009