It’s so hard to measure wood ear mushrooms because they come in different sizes and rehydrate in different rate. They are also light weight so it’s hard to measure on a scale.
I believe I used a scant 1/4 (60 ml) dried mushrooms, which gives you about 1 cup of loosely packed mushroom once dehydrated. The picture that shows the wood ear mushrooms in water is the amount I used in this recipe.

Hi Janis, if you only use soy sauce, the soup won’t turn out very dark. The color is from dark soy sauce. Also depending on the brand of the dark soy sauce, the color might vary slightly (not by a huge difference).

Thanks. Important to update the recipe, especially for novice cooks to know not to undercook these meats.

The pork / chicken will be cooked very fast, 1 to 2 minutes (assuming the soup is on a low simmer), depending on how thick you cut them. Usually the meat will be cooked by the time that the eggs are set.
You can cook the meat for 1 minute before adding the eggs. Because the eggs will take a minute to set, the meat will be fully cooked by then.

I do have a few recipes that use dried lily flowers and the mushrooms:
Moo shu vegetables: https://omnivorescookbook.com/moo-shu-vegetables
Buddha’s delight: https://omnivorescookbook.com/recipes/buddhas-delight
Northern Chinese style noodle sauce: https://omnivorescookbook.com/chinese-gravy-noodles
Mushroom salad: https://omnivorescookbook.com/wood-ear-mushroom-salad
Lotus root stir fry: https://omnivorescookbook.com/lotus-root-stir-fry/