Soak the dried mushrooms in lukewarm water for about 20-30 minutes. Strain the water and set aside. Clean mushrooms (remove stems) and cut into bite-sized pieces. Cut tofu into small cubes. Finely chop scallions and garlic cloves. Cut carrots and bamboo shoots into fine strips, lemongrass into diagonal pieces. Soak glass noodles in hot water for 10 minutes, drain and cut a few times. In a large soup pot, heat oil and sauté scallions and garlic until lightly browned. Once they have taken some color, add mushrooms, tofu, carrots and bamboo shoots and fry for a few minutes. Add ginger, lemongrass and chili, stir through and pour in rice wine, soy sauce, the reserved mushroom water and soup. Season to taste with salt. Stir in glass noodles and simmer everything for 10-15 minutes. Coarsely chop the cilantro and sprinkle over the soup before serving.