To a large pot or wok over medium heat, add the avocado oil, chili oil, mushrooms, tofu cubes, scallions, ginger, and garlic. Cook for 5 minutes, stirring occasionally with a wooden spoon.
Add the warm chicken broth, vinegar, tamari sauce, black pepper, and red pepper flakes. Bring to a boil, reduce the heat to low, and simmer for 10 minutes, until the mushrooms are tender.
Whisk the soup in one direction in a circular motion. Drizzle the eggs in a thin, steady stream, while you continue whisking the soup, this process will create egg ribbons. Another method is to pour the eggs through a slotted spoon, to create more separated ribbons.
Taste for seasoning, and add more red pepper flakes or rice vinegar if needed.
Serve the soup in bowls, drizzle some optional extra chili oil and garnish with some extra chopped scallions if desired.
Notes
*All Nutritional Data are estimates based on the products I used*Yield: 6 servings, Serving Size: 1 ⅓ Cup, Net Carbs Per Serving: 4g, Amounts per Serving~