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Heat 4 litres (135 fl oz/16 cups) water in a stockpot and add the shiitake mushrooms. Turn off the heat and let the mushrooms stand for 20 minutes to soften. Remove the mushrooms, then trim off the stalks using a pair of kitchen scissors. Return the caps to the pot, and place the pot back over the heat.
Wrap the ingredients for the herb pack in a double layer of muslin (cheesecloth), and secure the pack with string. Add to the pot and simmer for 30 minutes.
While the herb pack is simmering, place the pork in a separate pot and cover with cold water. Bring the water to the boil and simmer for 20 minutes. Remove all the pork from the water and rinse the pork to remove any scum.
Add the pork to the simmering soup base, along with the garlic bulbs, salt, sugar, vinegar and soy sauce. Simmer for about 1 ½ hours, until the pork is tender, but not falling apart. Remove the pork from the soup and allow to cool slightly.
Add the enoki mushrooms and tofu puffs to the soup and simmer just for 10 minutes, or until both are softened.
Cut the pork into small pieces, and separate the ribs. Add the pork and ribs to a heated serving bowls (a clay pot works well), then ladle the hot broth and mushrooms over. Scatter with the spring onion and coriander sprigs.
Serve with cooked rice, with youtiao and sliced chillies in soy sauce on the side.