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Optional: Saute the pepper flakes in the rice cooker by adding oil and the flakes to the pot. Place the lid on top before hitting cook.
Add chicken stock, tofu, bamboo shoots, mushrooms, white pepper, soy sauce, dark soy sauce, sesame oil, and msg.
Stir and place lid on top. Hit cook.
Once the soup comes to a boil, add the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Place the lid back on and bring up to a boil once more.
Drizzle the beaten egg in while stirring the soup to form ribbons.
Add white vinegar and adjust seasonings to taste.