Over medium high heat add all of the stock, except 1/4 cup, to a large dutch oven or stock pot.
Add the mushrooms, vinegar, soy, chili garlic sauce, sesame oil, ground ginger, and white pepper to the stock. Mix and then bring it all to a simmer and let it simmer for 10-15 minutes.
Meanwhile, in a saute pan on medium, cook ground pork until done, crumbling as it cooks. Approximately 7-10 minutes. With a slotted spoon, remove pork from pan onto a paper towel lined plate and set aside.
While pork cooks, add 1/8 cup of cornstarch to the bowl with the 1/4 cup of stock. Once the stock comes to a simmer, stir in cornstarch stirring continuously until soup begins to thicken.
Gently drizzle the whisked eggs into the soup while stirring the soup continuously . This will create egg ribbons.
Add pork, stir, and add more salt or chili garlic paste to taste.
Top with green onions and serve!