A simplified version using pantry staples like button mushrooms and chicken breast for a fast meal.
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In a large pot, combine the chicken broth, sliced mushrooms, soy sauce, rice vinegar, ginger, and chili garlic sauce.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
Add the thinly sliced chicken breast and tofu to the simmering broth and cook for 3-4 minutes until the chicken is opaque.
In a small bowl, whisk together the cornstarch and water to create a smooth slurry.
Slowly pour the slurry into the soup while stirring constantly, and continue to simmer until the soup thickens slightly.
While the soup is simmering, slowly drizzle in the beaten egg in a steady stream while stirring gently to create egg ribbons.
Remove from heat and stir in the sliced green onions.
Taste and add an extra splash of vinegar or soy sauce if you prefer it more sour or salty.
