Hot and sour soup recipe

Ingredients: 4 cups chicken or vegetable broth 1 cup shiitake mushrooms, sliced 1/2 cup bamboo shoots, julienned 1/2 cup firm tofu, cubed 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon chili garlic sauce 1 teaspoon ground ginger 2 tablespoons cornstarch mixed with 1/4 cup water (slurry) 2 eggs, lightly beaten 2 green onions, sliced 1 teaspoon sesame oil Salt and white pepper to taste Instructions: Simmer the Broth: In a large pot, bring the broth to a simmer over medium heat. Add Vegetables and Tofu: Add the mushrooms, bamboo shoots, and tofu to the pot. Simmer for about 5 minutes. Flavor the Soup: Stir in the soy sauce, rice vinegar, chili garlic sauce, and ground ginger. Let it simmer for another 2 minutes. Thicken the Soup: Slowly stir in the cornstarch slurry and continue to simmer until the soup thickens, about 2-3 minutes. Create Egg Ribbons: While gently stirring the soup, slowly pour in the beaten eggs to create egg ribbons.