Step 1

Beat one egg in a bowl and set aside. Mix the corn starch and water in a small bowl set aside.

Step 2

In a large pot, pour the chicken stock in, bring it to boil with medium heat, add the chop garlic, ginger and chicken simmer for 2 minutes. Then follow with the shiitake mushroom, tofu and bamboo shoots slices. Simmer for another 2-3 minutes.

Step 3

Then add the needle mushroom and shredded carrots.

Step 4

Add all the seasoning ingredients, light soy, dark soy, vinegar, white pepper, black pepper, sugar and salt. Then follow with the corn starch water mixture and sesame oil.

Step 5

When the soup is start to get thicken, pour the egg slowly and stir gently into one direction.

Step 6

Make a taste test and adjust salt and pepper according to your taste.

Step 7

Turn off the heat and sprinkle the chopped spring onions.

Step 8

Transfer to serving bowl, serve immediately while hot. Garnish with extra spring onions. Enjoy!