A modern variation using fresh tomatoes to add a natural umami and acidity to the broth.
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Heat a small amount of oil in a large pot over medium heat and sauté the minced ginger and diced tomatoes until the tomatoes soften and release their juices.
Pour in the broth and bring the mixture to a rolling boil.
Add the sliced shiitake mushrooms and tofu matchsticks to the pot, then reduce heat to a simmer for 5 minutes.
Stir in the soy sauce and white pepper powder, adjusting the pepper to your preferred spice level.
Mix the cornstarch with 3 tablespoons of cold water to create a slurry, then slowly pour it into the soup while stirring until thickened.
Turn off the heat and slowly drizzle the beaten egg into the soup in a circular motion, letting it sit for 10 seconds before gently stirring to create ribbons.
Stir in the black vinegar and sesame oil at the very end to preserve their bright flavors.
Garnish with chopped green onions and serve immediately while hot.
