Hot and Sour Soup with Tofu and Mushrooms

Ingredients

• 4 cups low-sodium chicken stock
• ½ tablespoon regular soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon chicken bouillon powder
• ¼ teaspoon white granulated sugar
• 2 tablespoons white vinegar
• Salt and white pepper to taste
• ½ cup seafood mushrooms with ends removed (or button mushrooms)
• 5 shiitake mushrooms, sliced
• ¼ cup carrot, julienned
• 1–2 tablespoons red chili, sliced (optional)
• ½ cup soft tofu, cut into ¼-inch thick strips (or medium to firm tofu)
• 1 green onion, finely chopped
• 2 large eggs, beaten
• 2 tablespoons cornstarch or potato starch
• ¼ cup cold water