Gather ingredients: chicken or vegetable broth, tofu, mushrooms, bamboo shoots, eggs, soy sauce, rice vinegar, white pepper, cornstarch, sesame oil, and scallions
Slice the mushrooms, bamboo shoots, and tofu into thin pieces
Bring the broth to a boil in a pot
Add mushrooms, bamboo shoots, and tofu to the boiling broth
Stir in soy sauce, rice vinegar, and white pepper
Mix cornstarch with water to make a slurry
Slowly add the slurry to the soup while stirring until slightly thickened
Beat the eggs in a bowl
Slowly drizzle the beaten eggs into the soup while stirring gently
Add sesame oil and chopped scallions
Taste and adjust with more vinegar, soy sauce, or white pepper if needed
Serve hot