A milder, soy-forward version of the classic soup often found in Japanese ramen shops.
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In a large pot, bring the chicken stock to a gentle boil over medium heat.
Add the sliced shiitake mushrooms and bamboo shoots to the pot and simmer for 3 minutes.
Stir in the soy sauce and white pepper, then add the tofu strips carefully to avoid breaking them.
Whisk the starch and water slurry once more and pour it into the boiling soup, stirring constantly until thickened.
Slowly drizzle the beaten egg into the soup in a circular motion; wait 10 seconds before stirring gently to create ribbons.
Turn off the heat and stir in the rice vinegar to preserve its sharp acidity.
Ladle the soup into bowls and top with chopped green onions.
Drizzle with la-yu chili oil to your preferred spice level before serving.
