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Add the chicken broth, mushrooms, bamboo shoots, rice wine vinegar, soy sauce, garlic, ginger, and chili paste to a large stockpot or Dutch oven, over medium heat and stir to combine until the mixture starts to simmer.
In a small bowl, whisk ¼ cup of water and cornstarch until completely smooth. Stir in the cornstarch mixture into the soup, until the soup has thickened.
While stirring the soup in a circular motion, drizzle in the eggs in a thin stream, while still stirring the soup, until the eggs are cooked.
Stir in the tofu, half of the green onions, sugar and sesame oil. Season the soup with salt and white pepper to taste.
For a more “sour” soup, add in another tablespoon of rice wine vinegar. For a spicier soup, add in more chili garlic sauce.
Serve with the extra green onions.