Step 1

Slice vegetables and tofu and set aside. Mix together cornstarch slurry and beat eggs in two separate bowls.

Step 2

Heat wok or heavy bottomed pot on high and add 1/2 tbsp of oil. Add chilis and saute for 1 minute and remove once the chilis have infused in the oil.

Step 3

In the pot, pour in 8 cups of chicken stock and season with white pepper, sugar, msg, light soy sauce and dark soy sauce, and sesame oil. Mix and season with salt to taste.

Step 4

Add sliced mushrooms, bamboo shoots, and tofu and mix well. Cover and bring to a boil.

Step 5

Uncover the pot and mix in the cornstarch slurry and stir until the broth has thickened to your preference.

Step 6

Turn heat to low, then pour in the beaten egg in a steady stream into the soup while simultaneously mixing the soup with a ladle to form egg ribbons throughout the soup

Step 7

Add 3 tbsp of white vinegar and additional sesame oil to taste. Mix together, garnish with green onions and serve.