Step 1

Heat a large pot over medium high heat. Add the stock and bring it to a simmer. Once it simmers, add the mushrooms, bamboo shoots, and all the ingredients for the hot and sour soup seasoning. Bring it back to a simmer.

Step 2

Once the soup simmers, add the cornstarch and water mixture to the pot. Be sure to give the mixture a stir before adding it as the cornstarch can settle. The soup will thicken up as it simmers.

Step 3

To add the beaten eggs, stir the soup in a circular motion and slowly drizzle in the beaten eggs. Stirring the soup will create thin egg ribbons that cook while being added.

Step 4

Next, add the tofu and stir gently so you don't break up the tofu.

Step 5

Adjust for seasoning. Add more vinegar, chili garlic sauce, or salt to taste.

Step 6

Garnish with chopped scallions and serve immediately.