Dried shiitake, dried wood ears and dried seaweed strips in warm water for 15 min soak. Then cut into strips.
Beat eggs in a bowl. Cut onion and ginger. Cut carrots into thin strips (or planes). Bambooshoots drain. Mix the ingredients for sauce 2.
Heat 1.5 tbsp oil in the wok. Then simmer spring onion and ginger for a short time in the oil, then fry mushrooms quickly in the wok. Then add mushrooms, seaweed strips and carrots, mix with sauce 1 in the wok and fry.
Pour all the ingredients into a large pot, add chicken broth. When the water boils, pour the sauce 2 into a saucepan, while stirring the soup in a circle. Then pour the eggs slowly into the stirring soup.
At the end, add the sauce to the soup, briefly stir. Serve immediately.