Put the water, pork steak, and whole cremini mushrooms into a slow cooker and cook on LOW heat for about 8 hours.
Remove the pork steak to a plate then shred the meat, discarding the bone, and set aside.
Strain the pork stock through a colander into a large pot then set aside.
In a small bowl mix together the vinegar, white pepper, and crushed red pepper flakes then set aside.
In the pot with the broth stir in the shredded pork, sherry, ginger, green onions, tofu, sliced cremini mushrooms, and soy sauce over medium high heat.
In another small dish mix together the cornstarch and cold water then stir into the soup to thicken.
Now slowly swirl in the beaten eggs and stir well, they should be scattered, not in a clump.
Turn off the heat and stir in the sesame oil and vinegar/pepper mixture then taste and season with salt, if needed.
Ladle the soup into bowls and garnish with cilantro and green onions.
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