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Add veggies and broth: In a large pot or saucepan, add the carrots, mushrooms, tofu, bamboo shoots and chicken broth. Bring to a simmer over medium heat.
Stir in soy sauce and simmer: Add the white pepper, dark soy sauce, regular soy sauce, and vinegar. Continue simmering for another 3 minutes or until the mushrooms have softened.
Thicken the soup: Stir in the cornstarch mixture and cook for another minute until the soup has thickened.
Drizzle in eggs and season: Stirring the soup in a circular motion, drizzle in the eggs in a thin stream to create egg ribbons. Taste the soup for seasoning and adjust with salt, pepper and vinegar for a more vinegary taste.
Garnish and serve: Serve in bowls with a drizzle of sesame oil and garnish with green onions.