Ingredients:

8 cups chicken broth or vegetable broth
8 ounces shiitake mushrooms (or baby bella mushrooms), thinly sliced, stems removed
1 can (8 ounces) bamboo shoots, drained (optional)
1/4 cup rice vinegar or more to taste
1/4 cup low-sodium soy sauce
2 teaspoons ground ginger
1 teaspoon chili garlic sauce
1/4 cup cornstarch
2 large eggs, beaten
8 ounces firm tofu*, cut into 1/2 pieces inch cubes
4 green onions, thinly sliced ​​
1 teaspoon toasted sesame oil
Kosher salt and white pepper (or black pepper).

Instructions:

Reserve ¼ cup chicken or vegetable broth for later use.
Add the remaining 7 ¾ cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger, and chili-garlic sauce to a large pot and stir. Heat over medium-high heat until soup simmers.
While the soup is heating, stir together ¼ cup stock (that you reserved) and cornstarch in a small bowl until completely smooth. Once the soup is simmering, add the cornstarch mixture and stir until the soup thickens, about 1 minute.Continue stirring the soup in a circular motion and then drizzle in the eggs in a thin stream (while stirring the soup constantly) to form egg ribbons. Add the tofu, half of the green onions and the sesame oil. Then season the soup with salt and a pinch* of white pepper (or black pepper). If you would like a slightly more acidic soup, feel free to add an additional tablespoon or two of rice wine vinegar. Or if you want a spicier soup, add more chili garlic sauce.Serve immediately, garnished with the additional green onions.