The Night Before: Store the cut-up mushrooms, bamboo shoots, garlic, and tofu in an airtight container in the fridge. Store the prepared ginger in another airtight container in the fridge.
In the Morning: Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.
A few minutes before serving, add the peas and the remaining 1 tablespoon ginger and stir to combine. Taste the broth and add more vinegar or chili if needed.
Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.