Begin by cooking the chicken breast in a pot of boiling water for about 15-20 minutes or until fully cooked. Remove the chicken from water and let it cool slightly before shredding it into bite-size pieces.

Base of the Soup

In a large pot, combine the chicken broth and water and bring to a boil over medium-high heat.

Add Vegetables

Once the broth is boiling, add the mushrooms, bamboo shoots, carrots, and green onions. Reduce the heat to medium, and let it simmer for about 5 minutes.

Season the Soup

Stir in the soy sauce, rice vinegar, Sriracha sauce, sesame oil, salt, and black pepper. Allow to simmer for another 3 minutes.

Thickening the Soup

In a small bowl, mix the cornstarch with a few tablespoons of water to form a slurry. Gradually stir this slurry into the soup to thicken it. Let it cook for 2 more minutes.

Add Chicken and Eggs

Add the shredded chicken back into the pot. In a separate bowl, lightly beat the eggs. Slowly drizzle the beaten eggs into the hot soup while stirring to create egg ribbons. Cook for an additional 1-2 minutes.

Final Adjustments

Taste the soup and adjust seasoning if necessary with more salt, pepper, or Sriracha. Remove from heat and serve hot.