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Simmer: Bring the broth to a simmer over medium high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha sauce and white pepper. Continue to simmer for 5 minutes.
Thicken: In a small bowl, whisk together the corn starch and cold water to make the slurry. Add it to the soup and stir well. Simmer for 5 minutes or until the soup starts to thicken.
Swirl in the eggs: Pour the beaten eggs into the soup while gently stirring the soup in a circular motion.
Add tofu: Add the sliced tofu and green onions, stir and remove the saucepan from the heat. Serve immediately.