Step 1

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.

Step 2

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.

Step 3

Swirl in the eggs: Pour the beaten eggs into the soup while gently stirring the soup in a circular motion.

Step 4

Add tofu: Add the sliced tofu and green onions, stir and remove the saucepan from the heat. Serve immediately.