Prepare all ingredients by slicing mushrooms, chopping scallions, and cutting tofu into cubes
Heat chicken broth in a large pot
Add mushrooms, bamboo shoots, soy sauce, dark soy sauce, crushed red pepper, white pepper, and sugar
Bring to a simmer and cook for a few minutes
Add tofu cubes and continue simmering
Mix cornstarch with water to create a slurry and stir into the soup to thicken
Add white vinegar and sesame oil
Slowly drizzle beaten eggs into the simmering soup while stirring gently to create egg ribbons
Garnish with scallions and serve hot
