Put the cloud ears (if dried) and lilies in separate bowls with hot water to cover, then set a plate over each bowl to prevent steam from escaping. Let stand until they rehydrate and soften, about 30 minutes.
Squeeze the cloud ears and lilies between the palms of your hands to get rid of the excess water. Using a paring knife, remove any hard stems, and quarter the cloud ears. Cut off the very hard tip of each lily stem end, then tie them in knots.
Bring the stock to a boil in a pot over high heat. Reduce the heat to medium low and add the vinegar, wine, light and dark soy sauces, sugar, sesame oil, chili oil, chilies, bamboo shoots, ginger, cloud ears, and lily stems. Season with salt and pepper and simmer until heated through, about 15 minutes.
Add the tofu. Dilute the tapioca starch with one to two tablespoons of water and stir it into the soup until thickened slightly, one to two minutes.
To serve, ladle the soup in individual bowls and garnish with scallions.