Chinese Hot and Sour Soup

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1. 1Step 1: Heat a pot over medium-high heat. Add the broth or stock and bring it to a simmer. Add the mushrooms, tofu, bamboo shoots, garlic, vinegar, light soy sauce, sriracha, sesame oil, sugar, ginger, dark soy sauce (if using), and black pepper. Return to a simmer for another minute or so.
2. 2Step 2: Whisk together the cornstarch and water. While stirring the soup, pour in the cornstarch mixture. As you stir and the mixture simmers, the soup will thicken.
3. 3Step 3: While slowly stirring the simmering soup in a clockwise direction, slowly pour in the beaten eggs. This will create thin egg ribbons throughout the soup.
4. 4Step 4: Add about half the scallions, stirring gently. Taste and adjust the seasoning. Add salt if it needs it, more vinegar if you want a more sour soup, and more sriracha if you want a spicier soup.
5. 5Step 5: Divide into bowls and serve immediately, topped with the remaining scallions to garnish.