Slice the tofu, carrot and mushrooms. Set aside.

In a large pot, boil 6 cups of chicken broth on medium-high heat. Once the broth is boiling, add the mushrooms, carrot, tofu, and bamboo shoots. Cook for 5 minutes.

While the soup is cooking, beat two eggs and set aside. Make corn starch slurry by mixing 2 tablespoons of corn starch with ¼ cup water and set aside.

Start adding flavor to the soup. Add soy sauce, sugar, siracha hot sauce, white pepper, white vinegar, and sesame oil. Mix everything together and cook for 5-7 minutes.

Mix cornstarch slurry and slowly add in to the soup. Continue to stir while adding.

Add beaten eggs to the soup and continue to stir while adding. Add salt if needed. Serve while hot. Hope you enjoy.