Step 1: Prepare the Soup Base

1. In a large pot, bring the chicken or vegetable broth to a gentle boil over medium heat.
2. Add the soy sauce, rice vinegar, chili garlic sauce, and sesame oil. Stir well to combine, and taste the base to adjust seasonings as needed.

Step 2: Add the Vegetables and Protein

1. Stir in the sliced shiitake mushrooms, bamboo shoots, and tofu. If you’re using shredded chicken, add it to the pot at this stage.
2. Let the soup simmer for 5–7 minutes, allowing the flavors to meld together and the mushrooms to soften.

Step 3: Thicken the Soup

1. Slowly pour in the cornstarch slurry while stirring the soup continuously to prevent lumps.
2. Allow the soup to simmer for an additional 2 minutes, letting it thicken slightly to a smooth consistency.

Step 4: Add the Egg Swirl

1. Reduce the heat to low, then gently drizzle the beaten eggs into the soup in a thin stream.
2. Use a spoon or chopstick to stir in a circular motion as the eggs cook, creating delicate ribbons.

Step 5: Garnish and Serve

1. Sprinkle white pepper into the soup for a subtle kick of heat.
2. Ladle the hot and sour soup into bowls, garnishing with green onions and fresh cilantro. Serve immediately while the flavors are at their peak.