Prepare the Vegetables: Wash the mushrooms, carrot, and tofu thoroughly. Thinly slice the mushrooms and julienne the carrot. Cut tofu into strips.

Heat the Broth: In a large pot, pour in your broth and warm it over medium heat until steaming, about 5 minutes.

Add Flavor Base: Stir in minced garlic, grated ginger, soy sauce, and a sprinkle of ground pepper. Bring to a light boil for another 2-3 minutes.

Incorporate Vegetables: Add the sliced mushrooms and julienned carrot. Cook for 5-7 minutes until softened.

Add Tofu: Gently place the tofu strips into the pot and simmer for 3-5 minutes.

Make it Sour and Hot: Add rice vinegar and chili sauce, adjusting the amount based on your spice preference. Simmer for another 2 minutes.

Thicken the Soup: Combine cornstarch with a little water, then pour it into the boiling broth while stirring.

Add Egg Ribbons: Slowly drizzle in the eggs while stirring in one direction. Cook until set.

Finish with Sesame Oil: Remove from heat and drizzle sesame oil into the soup.

Taste and Adjust: Before serving, taste and adjust seasoning as needed.