1
Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, mushrooms and bamboo shoots
2
Cook and stir for 1 minute to infuse the flavor.
3
Combine the tamari sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pan or wok and toss everything together - it should smell really fragrant
4
Pour in the Chicken Stock, bring the soup to a boil, and simmer for 10 minutes.
5
Add the tofu and cook for 3 minutes.
6
Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens.
7
Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.)