Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes; drain well and slice into thin strips

Whisk soy sauce, vinegar, white pepper and sesame oil; set aside

Whisk cornstarch and water together in another small bowl; set aside

In a saucepan heat oil over MEDIUM HIGH and cook ginger, sliced green onions and shiitake mushrooms for 2 minutes

Add chicken broth and bring up to a boil

Reduce heat to MEDIUM and simmer for 5 minutes

Stir in carrot, red pepper, bamboo shoots, tofu and the hot and sour mixture for 5 minutes

Raise heat to MEDIUM HIGH and bring to a boil

Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons; keep stirring until the soup comes back to a boil

Reduce heat to MEDIUM and stir in the cornstarch solution as necessary to reach desired thicknessto make sure it's well blended, then slowly drizzle it into the soup while stirring constantly

Taste for seasoning