Heat the broth by pouring 6 cups of chicken broth into a large pot over medium-high heat, allowing it to come to a rolling boil for about 5 minutes.

Add 1 cup of sliced shiitake mushrooms and a can of julienned bamboo shoots to the boiling broth, reduce heat to medium and simmer for 5 minutes.

Stir in 3 tablespoons of soy sauce, 2 tablespoons of black vinegar, 1 teaspoon of white pepper, and 1 tablespoon of chili paste, simmering for an additional 2 minutes.

Create a cornstarch slurry by combining 2 tablespoons of cornstarch with 3 tablespoons of cold water, then gradually stir this into the simmering soup while whisking.

Reduce heat to low, then slowly drizzle in 2 beaten eggs while constantly stirring the soup until the eggs form delicate ribbons.

Gently fold in 1 cup of cubed tofu into the soup, allowing it to simmer for another 2 minutes without stirring too vigorously.

Finish the soup by drizzling in 1 tablespoon of sesame oil and garnish with sliced green onions before serving.