Start by slicing the shiitake mushrooms and dicing the tofu. Make sure to drain the bamboo shoots well. Having everything prepped makes the cooking process smoother.

In a large pot, heat a splash of oil over medium heat. Add the sliced shiitake mushrooms and sauté them until they release their juices. This usually takes about five minutes. The mushrooms should become tender and fragrant.

Pour the low-sodium chicken or vegetable stock into the pot. Bring the mixture to a gentle simmer.

Stir in the drained bamboo shoots. Then add your ginger, rice vinegar, chili-garlic paste, and soy sauce. This is where the flavor magic begins to happen. Allow it to cook for about three to four minutes, letting the flavors meld together.

Now it’s time to add the tofu cubes. Gently stir them into the mixture to prevent breaking them apart.

If you want a thicker soup, mix the cornstarch with a little bit of water in a separate bowl to create a slurry. Gradually add it to the soup while stirring. This will add a lovely body to the liquid.

Next, drizzle the lightly beaten eggs into the pot while stirring the soup gently. This will create beautiful strands of egg throughout the broth.

Stir in the scallions, lemongrass, sesame oil, and white pepper. Allow it to cook for another couple of minutes. Your kitchen will be filled with an incredible aroma.

Ladle the hot sour soup into bowls and sprinkle with toasted sesame seeds. A bit of fresh scallion on top adds a nice touch too. Enjoy the warmth that comes with each spoonful.