A richer, more decadent version using thinly sliced pork belly and bamboo shoots.
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In a large pot, bring the broth to a gentle boil over medium heat.
Add the thinly sliced pork belly to the broth and simmer for 5 minutes, skimming off any foam that rises to the surface.
Stir in the bamboo shoots, wood ear mushrooms, and tofu, then simmer for another 3 minutes.
Add the soy sauce and white pepper, stirring well to ensure the pepper doesn't clump.
Slowly pour in the cornstarch slurry while stirring constantly until the soup thickens slightly.
Turn off the heat and slowly drizzle the beaten egg in a circular motion; let it sit for 10 seconds before gently stirring to create ribbons.
Stir in the black vinegar last to preserve its sharp flavor and aroma.
Garnish with sesame oil and chopped green onions before serving hot.
