Add the oil to a large pot over a medium-high heat.

Add the mushrooms, scallions, ginger and garlic, (and bamboo shoots, if using).

Cook and stir for 1-2 minutes to infuse the flavor.

Add the broth, red pepper flakes, vinegar and coconut aminos (or soy sauce).

Bring to a boil, then reduce the heat and allow to simmer for about 10 minutes or until the mushrooms are tender.

Stir the soup in a circular motion in one direction, then drizzle in the eggs in a thin and steady stream (while you are continuing to stir the soup) to create egg ribbons.

Give the soup a taste and add more red pepper flakes and/or rice vinegar, as needed to get your desired flavor.

Stir in ground white pepper.

Serve hot.

Garnish the hot and sour soup with chopped scallions, cilantro and a drizzle of sesame oil.