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Add chicken stock to a large pot over medium high heat. Combine with soy, sesame oil, white pepper, rice vinegar, Chinese five spices, and minced ginger. Whisk and cook for 5 minutes.
Next, add the gochujang, chili garlic, hoisin, and mushrooms. Bring to a boil, then lower heat to low.
Next, prepare a cornstarch slurry by combining water and cornstarch in a small bowl and whisking. Add this to the soup and cook for 10 minutes.
Slowly pour the whisked eggs into the hot soup while stirring and cook for 2 more minutes. Stir in the mirin, chopped green onions, and tofu and turn off the heat. Leave the soup covered on the stove top for 5 minutes.
Serve and enjoy!