Chinese Style Hot and Sour Soup

1.In a large pot, combine chicken broth, soy sauce, and rice vinegar. Bring to a simmer over medium heat.

2.In a small bowl, mix cornstarch with water to create a slurry. Add to the pot and stir until the soup thickens slightly.

3.Add sesame oil, chili garlic sauce, and ground white pepper to the pot. Stir to combine.

4.Add diced tofu, sliced mushrooms, bamboo shoots, and julienned carrot to the soup. Simmer for 5-7 minutes until vegetables are tender.

5.Slowly pour in the beaten eggs while stirring the soup to create egg ribbons.

6.Taste and adjust seasoning with additional chili oil or soy sauce if desired.

7.Serve hot, garnished with sliced green onions and chopped cilantro.