Prepare your meat and vegetables. Drain and slice the tofu into strips. Wash and chop the enoki mushrooms into three slices to make them shorter. If using dried wood ear mushrooms, soak them until fully rehydrated and soft. Then, chop into strips the carrots, ham, and your other chosen meat and vegetables.

Chop the green onions, ginger, and dried peppers.

Heat oil in a non-stick pot and saute the chopped green onions, ginger, and dried peppers. Stir until fragrant.

Add light soy sauce and a bowl of water.

Season with salt, white pepper powder, and vinegar. Adjust to taste.

Bring to a slight boil. Once cooked and the flavors are fully absorbed, remove the pieces of ginger, green onions, and dried peppers using a strainer.

For a thicker consistency, gradually pour the cornstarch slurry white continuously stirring. Give the cornstarch slurry another mix before pouring it into the soup since the cornstarch tends to settle at the bottom. Moreover, it is also important to continuously stir the soup to prevent the cornstarch slurry from settling or clumping.

When the soup thickens, add the slices of tofu, enoki mushrooms, carrots, ham, and wood ear mushrooms. Give it a gentle stir.

Bring to a boil and slowly pour in the three beaten eggs. This is also the part where you can add the tofu scramble if you are using this as your egg drop alternative.

Lastly, add dried mini shrimp and chopped coriander. Give it a final stir.