Prepare the ingredients

• Slice the shiitake, king oyster and wood ear mushrooms.
• Cube the tofu and slice the green onions.

Infuse the oil with chili

• Heat the oil in a large pot over medium heat.
• Sauté the chili until the oil is fragrant, then discard the chili.

Build the broth

• Pour in the chicken bone broth.
• Grate in the ginger, then add the light soy sauce, dark soy sauce, oyster sauce, chicken powder, sugar, white pepper and salt.

Add tofu, mushrooms and bamboo shoots

• Carefully add the tofu, mushrooms and bamboo shoots.
• Bring the soup up to a boil.

Thicken the soup

• Once boiling, drizzle in the cornstarch slurry while stirring.
• Cook until the soup is nicely thickened.

Add the egg ribbons

• Whisk the eggs with a little water.
• Slowly drizzle the eggs into the soup while stirring to form ribbons.

Finish and serve

• Stir in the white vinegar and sesame oil.
• Serve hot, topped with the sliced green onions.