If using dried shiitake or wood ear mushrooms, soak them in warm water for 20–30 minutes until soft, then drain and slice thinly. Drain and julienne bamboo shoots if needed. Cut tofu into 1/2-inch strips or small cubes. Julienne the carrot. Slice shiitake and wood ear thinly. Mince garlic and ginger. Slice green onions thinly, keeping whites and greens separate.

Cooking the soup

In a large pot over medium-high heat, add 6 cups vegetable broth and 1 cup water and bring to a gentle boil.

Add the minced garlic, minced ginger, and the white parts of the sliced green onions. Reduce to a simmer and cook 2–3 minutes to release the aromatics.

Add sliced shiitake mushrooms, wood ear (if using), julienned carrot, and bamboo shoots. Simmer for 4–5 minutes until vegetables are tender-crisp.

Stir in the tofu pieces gently so they warm through without breaking apart. Simmer 2 minutes.

Add 3 tbs light soy sauce, 3 tbs rice vinegar, 1 tsp dark soy sauce (if using), 1 tsp sugar, 1 tsp white pepper, 1 tsp chili paste (adjust to heat preference), and 1/2 tsp salt. Taste and adjust sour (more rice vinegar or extra 1 tsp white vinegar) and salty (soy/salt) elements as desired.

Thickening and finishing

Whisk 3 tbs cornstarch with 3 tbs cold water to make a smooth slurry. Give the soup a gentle stir and slowly pour the slurry into the simmering soup while stirring constantly to avoid lumps. Cook 1–2 minutes until the soup slightly thickens.

Beat 1 large egg in a small bowl (or blend 1/4 cup silken tofu for vegan). With the soup at a gentle simmer, slowly drizzle the beaten egg in a thin stream while stirring the soup in one direction to create silky egg ribbons. If using silken tofu, drizzle and swirl gently to incorporate without breaking it up too much.

Turn off heat and stir in 1 tsp toasted sesame oil. Sprinkle in chopped green onion greens, 1 tsp toasted sesame seeds (optional), and chopped cilantro if using. Adjust seasoning once more (extra vinegar or soy to balance).