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In a large stock pot, combine the vegetable broth, sliced shiitake mushrooms, bamboo shoots, rice vinegar, soy sauce, grated ginger, and sriracha sauce. Stir well and bring to a boil.
Once boiling, reduce the heat and let it simmer for 3-5 minutes.
While the soup simmers, mix the corn starch with ¼ cup of water until smooth and free of lumps.
Gradually add the corn starch mixture to the soup while stirring continuously. Bring the soup back to a boil to ensure the corn starch is fully cooked.
As the soup boils, slowly pour in the beaten eggs while stirring in a circular motion to create egg ribbons.
Lower the heat and gently stir in the sliced tofu, chopped cilantro, and scallions. Mix everything well.
Add the sesame oil, salt, and ground white pepper. Stir to combine and adjust the seasoning with more vinegar, sriracha, soy sauce, salt, or pepper if desired.
Serve the soup hot!