Hot n' Sour Soup

We first made this (or actually had this made for us) at a party with some of the UW-M Creative Writing people...

Source: blogchef.com

Ingredients:

5 cups vegetable broth
1 1/2 Tbsp sesame seed oil
1 1/2 tsp red chili oil (or to taste)
1 1/2 c shitake mushrooms (dried)
1 10.5 oz package firm tofu
5 Tbsp rice vinegar
2 Tbsp corn starch
2-3 large eggs
1-3 Tbsp minced ginger
1 1/2 Tbsp soy sauce (or more to taste)
pinch of sugar or sweetener

Directions:

 Heat broth in large pot. Add oils. While its heating: Chop mushrooms and cube tofu. Combine rice vinegar and corn starch in small bowl. When pot is boiling, add eggs, tofu, ginger, soy sauce, sugar and mushrooms.
Reduce heat to med-low. Cover and simmer 5 min. Add cornstarch mixture and stir until slightly thickened - about 1 min. Continue cooking about 20 min.