How to make it
Pour the beef broth into a pot and heat it over medium-high heat until it comes to a simmer. Add in the mushrooms, bamboo shoots, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, Lee Kum Kee Seasoned Rice Vinegar, Lee Kum Kee Sriracha Chili Sauce, and Lee Kum Kee White Pepper Powder. Simmer for another 5 minutes.
In a small bowl, mix together the cornstarch and cold water. Pour the mixture into the pot and mix. Simmer the soup for another 5 minutes until it starts to thicken.
Pour the eggs into the pot while stirring the soup in a circular motion. Then add in the tofu and green onion. Remove the pot from heat and enjoy!