This is the perfect recipe when you don’t have a lot of time (or energy) but are craving this Chinese
restaurant staple. This version is vegetarian, can be made in 20 minutes, and packs so much flavour.
In the interest of time, I’ve kept the list of vegetables short, but feel free to add celery, bean sprout,
or bok choy. If you have a leftover pork chop (cut into strips, of course) or cooked shrimp, add it
with your tofu.

1. Reserve 1/4 cup of broth and set aside.
2. Add broth, mushrooms, carrot, bamboo shoots, vinegar, soy sauce, ginger, chili garlic sauce and a
   pinch of white pepper to a large pot over medium-high heat and bring to a simmer.
3. Whisk cornstarch and reserved broth in a small bowl. Stir into simmering soup and stir until
   thickened. While stirring in a circular motion, slowly add beaten egg in a steady, thin stream to
   create ribbon on cooked egg.
4. Add tofu, green onions, and sesame oil. Taste soup and add chili sauce or vinegar depending on
   your preference. Season soup with salt and pepper to taste.
5. Serve immediately. Ideally with a plate of dumplings