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Beat one egg in a bowl and set aside. Mix the corn starch and water in a small bowl set aside.
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.
Then add the needle mushroom and shredded carrots.
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.
When the soup is start to get thicken, pour the egg slowly and stir gently into one direction.
Make a taste test and adjust salt and pepper according to your taste.
Turn off the heat and sprinkle the chopped spring onions.
Transfer to serving bowl, serve immediately while hot. Garnish with extra spring onions. Enjoy!