In a large soup pot, heat the avocado oil and sesame oil over medium heat. Add the onion, mushrooms, salt, and pepper. Cook until the onions are translucent and mushrooms have released most of their liquid. Add the ginger, garlic, and red pepper flakes and cook until fragrant, about a minute.
Add the tomato paste and chili paste and cook until it develops a deep rust color, roughly 2 minutes.
Deglaze the pot by adding a splash of chicken stock, scraping up any brown bits that have developed at the bottom. Add the rest of the stock, the bamboo shoots, soy sauce, and tofu. Bring the soup to a boil.
While the soup comes to a boil, in a small bowl mix the cornstarch with 4 tablespoons cold water to create a cornstarch slurry. Stir in the slurry to the now boiling soup and reduce to a simmer until thickened, approximately 5 minutes.
While the soup simmers, in a small bowl thoroughly whisk the eggs until the yolks and whites are completely combined. Stir the soup in a circular motion to create a whirlpool. While stirring, slowly add the eggs in a thin stream to create the egg ribbons. Remove from heat.
Stir in both vinegars. Taste, and adjust seasoning as desired by adding more vinegar for tang, or more chili paste for spice. Top with green onions if desired before serving.
This soup is best when enjoyed right after you make it. If you have leftovers, gently bring to a simmer over low heat until warmed through.
Recipe is gluten free as written.
Recipe is vegetarian as written