Ingredients

• 200g silken tofu
• 50g bamboo shoots
• 2 eggs
• 2 tbsp rice vinegar
• 1 tbsp chili oil
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 2 green onions
• 1 tbsp cornstarch
• 4 cups chicken broth
• salt to taste

Steps

1. Cut tofu into thin strips and slice bamboo shoots
2. Beat eggs and set aside
3. Bring chicken broth to a boil in a pot
4. Add tofu strips and bamboo shoots, simmer for 2 minutes
5. Mix rice vinegar, soy sauce, and cornstarch with a little water
6. Pour the mixture into the soup, stir gently
7. Slowly drizzle in beaten eggs while stirring to create egg ribbons
8. Season with salt and white pepper
9. Remove from heat, add sesame oil and chili oil
10. Garnish with chopped green onions
11. Serve hot immediately