Start by dicing the tofu and any vegetables such as carrots and green onions. Whisk the eggs in a small bowl until well-combined.

In a medium saucepan, combine the water, soy sauce, rice vinegar, and white pepper. Place over medium-high heat to simmer.

Once the broth is simmering, add the chopped vegetables and mushrooms. Stir and let simmer for about 5 minutes.

Carefully stir in the diced tofu and heat through for another 3 to 4 minutes.

Slowly drizzle the whisked eggs into the broth while stirring gently to create silky strands.

Taste the soup and adjust seasoning with more rice vinegar or white pepper as desired.

Ladle the soup into bowls and finish with a drizzle of sesame oil. Serve hot.