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Start by preparing the mushrooms: slice the shitake, wood ear, and king oyster mushrooms.
Next, chop the firm tofu into small cubes and slice the bamboo shoots.
In a large pot, heat the neutral oil over medium heat and add the ginger, sautéing until fragrant.
Stir in the sliced mushrooms and bamboo shoots, cooking for a few minutes until they soften.
Add the dark soy sauce, oyster sauce, chicken powder, sugar, white pepper, and salt to the pot, mixing well.
Pour in the water and bring the mixture to a gentle boil.
Once boiling, add the cubed tofu and sliced Thai chili pepper, allowing it to simmer for a few minutes.
Stir in the distilled white vinegar and sesame oil, adjusting the seasoning to taste.
Finally, garnish with chopped green onions before serving.