Ingredients:
8 cups chicken broth or vegetable broth
8 ounces shiitake mushrooms, thinly sliced (discard stems)
1 (8-ounce) can bamboo shoots, drained (optional)
1/4 cup rice vinegar, or more to taste
1/4 cup low-sodium soy sauce
2 teaspoons ground ginger
1 teaspoon chili garlic sauce
1/4 cup cornstarch
2 large eggs, whisked
8 ounces firm tofu, cut into 1/2-inch cubes
4 green onions, thinly sliced
1 teaspoon toasted sesame oil
Kosher salt and white pepper (or black pepper), to taste
Instructions:
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