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, 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 1/4 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!