Julienne the carrot and tofu. Slice the wood ear mushrooms. Soak, clean, and slice the shiitake mushrooms. Shred the chicken breast and marinate for 15 minutes with rice wine and mirin.

Heat olive oil and sesame oil in a pot. Stir-fry the shredded chicken breast until partially cooked, then remove and set aside. Add the julienned carrot, sliced shiitake mushrooms, and wood ear mushrooms. Stir-fry over high heat until softened. Add the chicken broth and white pepper, bring to a boil over high heat.

Once boiling, add the enoki mushrooms and tofu. Season with salt. Mix cornstarch with water and add to thicken the soup.

Adjust the thickness to your preference. Drizzle in the beaten eggs while stirring. Return the shredded chicken to the pot. Add black vinegar and white vinegar. Bring to a boil again, then turn off the heat. Drizzle with sesame oil, ladle into bowls, and top with chopped green onions and more white pepper to finish.