Wash mushrooms, carrot, and tofu, then slice them thinly so they cook evenly and blend nicely into the soup texture.

Pour broth into a large pot and place over medium heat, letting it warm gently while you prepare the seasonings and vegetables.

Stir in garlic, ginger, soy sauce and pepper, allowing the broth to absorb deep savory flavors while slowly coming toward a light boil.

Add sliced mushrooms and carrot to the pot and cook until soft, releasing their taste into the broth and adding lovely color and texture.

Gently place tofu strips into the soup, stirring very carefully so they do not break apart and remain in neat soft pieces.

Add rice vinegar and chili sauce or oil, adjusting amounts to your liking, balancing spicy heat with bright tangy sour taste perfectly.

Slowly pour cornstarch slurry into the pot while stirring, letting the soup gently thicken into smooth, silky, restaurant-style comforting texture.

Drizzle beaten eggs slowly in a thin stream, stirring gently in one direction to form pretty soft egg ribbons through the hot soup.

Turn off heat and add sesame oil for deep aroma and rich nutty finish, then sprinkle chopped green onions as fresh garnish.

Taste the soup and adjust salt, pepper, spice or sourness as needed so every spoonful feels balanced, bold and deeply satisfying.