Lightly coat small cup or bowl with non-stick spray (one for each serving). Crack Quail Eggs and add one to each cup. Place in steamer and steam for about three minutes. Using a spatula, remove each egg and place in a soup bowl. Heat enough vegetable or chicken broth for the amount of servings desired. Add 4" strip of kombu seaweed and allow to steep for 3 minutes. Remove kombu and discard. Stir in sugar (1/2 tsp per serving), soy sauce (1 1/2 tsp per serving), rice wine vinegar (1/8 tsp per serving) and sriracha to taste. Dissolve 1 tsp of cornstarch in small amount of water for each serving. While stock is boiling, whisk in the cornstarch. Allow to thicken then add desired amount sliced lotus root, shitaki and straw mushooms, thinly sliced napa cabbage, and bean sprouts. Remove from heat and allow to rest for 5 minutes. Ladle over Quail eggs and top with thinly sliced scallions and drizzle with a few drops of sesame oil.
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