1. Prepare the Ingredients

1. Seafood Prep: Rinse the shrimp and scallops under cold water. Pat dry with paper towels and set aside.
2. Chop Vegetables: Slice the mushrooms, bamboo shoots, and tofu into bite-sized pieces. If using bok choy, chop it into small, manageable pieces.
3. Make the Cornstarch Slurry: In a small bowl, mix the cornstarch and water until smooth. Set aside.

2. Build the Soup Base

1. Sauté Aromatics: In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the ginger and garlic, cooking for 1-2 minutes until fragrant.
2. Add Broth and Seasonings: Pour in the seafood or chicken broth, soy sauce, rice vinegar, chili paste, sugar (if using), and white pepper. Stir well and bring to a simmer.

3. Add Vegetables and Tofu

1. Cook Mushrooms and Bamboo Shoots: Add the sliced mushrooms and bamboo shoots to the pot. Simmer for 5-7 minutes, or until the mushrooms are tender.
2. Add Tofu: Gently stir in the tofu cubes, being careful not to break them apart.

4. Add the Seafood

1. Add Shrimp and Scallops: Gently place the shrimp and scallops into the simmering soup. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and the scallops are firm but tender.
2. Add Greens: If using spinach or bok choy, stir them in during the last 1-2 minutes of cooking until just wilted.

5. Thicken and Finish the Soup

1. Thicken with Cornstarch Slurry: Stir the cornstarch mixture again, then slowly pour it into the soup while stirring continuously. Simmer for 2-3 minutes until the soup thickens slightly.
2. Add Egg Ribbons: Slowly drizzle the beaten egg into the soup while stirring gently in a circular motion. This creates delicate egg ribbons.

6. Adjust the Flavor

1. Balance the Taste: Taste the soup and adjust the seasoning as needed. Add more rice vinegar for tanginess, chili oil for heat, or soy sauce for saltiness.

7. Serve

1. Ladle and Garnish: Divide the soup into bowls and garnish with sliced green onions, cilantro leaves, and a drizzle of chili oil.
2. Serve with Lime: Provide lime wedges on the side for an extra burst of freshness.