Here's the recipe for what we actually ended up making. It has a lot more vinegar and some Sriracha sauce to give it more sour and hot. I followed the directions.
2 small handfuls dried "black fungus"
2 small handfuls dried shiitake mushrooms
1 large handful dried lily (it comes in long strips, kind of like dried petals?)
2 qt. turkey stock
1 small can bamboo shoots
1/3 lb. breakfast sausage, pan-fried
2 t soy sauce
1 t white sugar
2 t salt
1 t ground white pepper
6 T red wine vinegar
2 T rice vinegar
1/4 c cornstarch
1/4 c water
1 pkg tofu
2 eggs, lightly beaten
2 t sesame oil
green onions and Sriracha sauce for garnish
It was delicious. I doubt we'll ever need to get it from a Chinese restaurant ever again and it's going into the regular winter rotation.