Peel garlic and deseed chillis, chop roughly and place into stone mortar. Pound with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then pound until broken down and combined.
Finely slice mushrooms and bamboo shoots (optional). Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add mushrooms, fry for 4 minutes, or until lightly golden.
Stir in the bamboo shoots and chilli paste and fry for a further minute.
On the side, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil.
Reduce heat to low and simmer for 10 minutes, or until slightly reduced.
Chop tofu into cubes, finely slice the spring onions and chives and whisk the egg well.
Remove soup from heat. Using a chopstick, stir the soup in a clockwise direction, slowly add the beaten egg, stirring continuously to forming white ribbons. Stir in tofu and return to the heat for 1 minute to warm through.
Season to taste with soy and vinegar, then serve immediately with spring onions and chives on top.