Prepare all the ingredients
Soak the dried mushrooms in a bowl with hot water. Let it stay for a few minutes
Slice carrots thinly and chop the green onions. Remember: white part is for cooking and green part is for garnish.
Slice bamboo shoots and mushroom thinly then mince ginger.
Soy Sauce Mixture: In a bowl, add soy sauce, rice wine vinegar, white pepper and sesame oil.
Cornstarch Mixture: In a bowl, mix cornstarch and water until it dissolves.
After preparing the mixtures, beat the 4 eggs in another bowl
Heat the soup stock pan then add about 2 tbsp oil. Saute the ginger, leeks and mushroom until fragrant.
Add the broth. Let it simmer
Add the carrots, bamboo shoot, mushroom and soy sauce mixture. Turn the heat to high.
Pour the beaten egg and whisk continuously. Let the egg cook through
Stir in the cornstarch mixture
Serve. Enjoy your delicious meal!