Hot And Sour Chinese Seafood Soup

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60 ounces chicken broth
5 dried wood ear mushrooms
7 ounces oyster mushrooms
7 ounces straw mushrooms
7 ounces bamboo shoots
4 tablespoons of red wine vinegar
2 teaspoon soy sauce
1 teaspoon white sugar
2 teaspoons salt
1 teaspoon ground white pepper
1 heaping teaspoon of ground fresh ginger
2 teaspoon virgin olive oil
12 ounces of deviled shrimp quartered
12 ounces ringed squid
1/2 teaspoon of chilli powder

Cook on low in a crock pot for 12 hours. Add the tofu one hour before serving soup.

14 ounces of cubed tofu