Cut the Wonton Wrappers (6 ounce) into 1/4-inch strips. Be sure to pull all of the strips apart so they will not stick when frying.
In a skillet over medium-high heat, add enough Vegetable Oil (to taste) to cover 1/4-inch of the bottom. Occasionally test by sprinkling a few drops of water in the oil, if it sizzles, the oil is hot enough.
Add a handful of the wontons to the oil and begin to stir immediately. Once they start to turn a pale golden brown (about 1 minute), scoop them out using a spider or slotted spoon.
Set aside until you serve the soup.
Cut the Pork Loin (1 pound) into 3-inch x 1/4-inch strips.
Cut the Extra Firm Tofu (16 ounce) into 1/4-inch cubes.
Thinly slice the Shiitake Mushroom (1/4 cup). Thinly slice the Wood Ear Mushrooms (1/4 cup).
Heat the Vegetable Oil (1 tablespoon) in a medium-size skillet over medium-high heat. Add the pork loin and cook until browned, approximately 3-5 minutes. Remove from heat and drain off any excess liquid.
In a large pot, combine the Chicken Stock (8 cup), Soy Sauce (1/3 cup), Rice Vinegar (3/4 cup), Crushed Red Pepper Flakes (1 teaspoon), and Ground White Pepper (1 teaspoon).
To the pot, add Sesame Oil (2 teaspoon), pork loin, Bamboo Shoots (8 ounce), Enoki Mushroom (1/2 cup), shiitake mushrooms, and wood ear mushrooms. Bring to a boil and then reduce to a simmer.
Mix Corn Starch (1/4 cup) with 1/2 cup of Water. Slowly pour the cornstarch mixture into the soup, stirring constantly until the soup has thickened, about 3-5 minutes. Return the soup to a boil and then turn off the heat.
Stirring the soup in a circular motion, slowly drizzle in the beaten Egg (2). You want the egg to form wispy strands, not clumps.
Add Kosher Salt (to taste) if needed. Serve hot and garnish with Scallion (to taste) and crispy wonton wrappers.