In a pot over medium-high heat, add the minced chilis, chicken stock, ginger, white pepper, salt, sugar, light soy sauce, and dark soy sauce. Mix to combine.

Next, add the sliced mushrooms, cubed tofu, and bamboo shoots. Cover and bring to a boil over medium-high heat. Once it boils, simmer for 5 minutes.

In a small bowl, mix the cornstarch and water until combined. When the soup is at a boil, slowly stir in the cornstarch slurry until it reaches your desired thickness.

In a small cup with a spout, beat the eggs with the water. Lower the heat to medium-low heat, it should be gently bubbling at a low simmer. Then very slowly pour the eggs while simultaneously mixing the soup to form the egg ribbons. This should take about 15-20 seconds.

Lastly, turn off the heat and add the white vinegar and sesame oil. Mix to combine and adjust the vinegar based on your sour preferences. Garnish with green onion and enjoy!