To a pot, add 8 cups of broth.

Add carrots, shiitake mushrooms, and sliced ginger.

Add soy sauce, rice vinegar, and chili garlic sauce.

Add cubed tofu and let simmer for 10-15 minutes.

Make a corn starch slurry of 1/4 cup water and 1/4 cup water and add to thicken the soup.

Very slowly, and a little at a time, add the beaten egg to the broth to create the ribbons. Let each application of egg cook the egg that was poured in before adding more beaten eggs.

Finish by adding the sesame oil and pepper.

Serve warm, topped with fresh sliced green onions and more chili garlic sauce to taste.