In a soup pot heat some vegetable oil on medium, add garlic and mushrooms and sautee for 2-4 minutes
Mix together the vinegars, chili sauce, ginger, soy sauce,brown sugar and sesame oil. Add the mixture to the pot along with the tofu and bamboo. Bring to a boil then reduce to medium and simmer covered for 3-5 minutes.
Stir in the broth, bring to a boil, reduce to medium low and simmer, covered, another 10 minutes.
Stir in the corn starch mixture. Stir until the soup thickens- another minute or so
Slowly pour in the egg while continuing to stir. Simmer, covered, for another 3 minutes.
Stir in the onions, simmer another 2 minutes uncovered then serve.