Here’s the recipe I used

https://docs.google.com/document/d/1TcF_bgHwwQQ_HUblSQpWcalAy3FtFrxx2y64vQUlobk/edit?usp=sharing

Here’s the markdown, inline version:

Hot and Sour Soup

Ingredients

• 8 cups chicken broth or vegetable broth
• 225g shiitake mushrooms, thinly sliced
• 225g cremini mushrooms, thinly sliced
• wood ear (remember to presoak if using), thinly sliced
• 1 (225g) can bamboo shoots, drained (optional)
• ¼ cup white vinegar
• 2 tsp sugar
• ¼ cup low-sodium soy sauce
• 0.5 cm slice of ginger
• 1 tsp chili garlic sauce
• ¼ cup cornstarch
• 2 large eggs, whisked
• 225g soft tofu cut into 1 cm cubes
• 4 green onions, thinly sliced
• 1 tsp sesame oil
• white pepper
• salt

Note: The recipe contains three different fungi. All 3 fungi are optional, however you should add at least one. Preference is Shiitake > Cremini > Wood ear. Ideally, you should at the very least add Shiitake or Cremini. If you can add all three, add all three.

Instructions

1. In a large stock pot, combine the broth, mushrooms, bamboo shoots (if using), ginger. Bring to a boil over medium-high heat. Lower heat and simmer for 10 minutes.

2. Remove ginger. Add white vinegar, sugar, soy sauce, and chili garlic sauce.

3. In a small bowl, whisk ¼ cup of water with the cornstarch until smooth. Once the soup is simmering, stir in the cornstarch mixture and cook for about 1 minute, until the soup thickens.

4. Bring soup back to a rolling boil. While stirring the soup in a circular motion, slowly drizzle in the whisked eggs to create delicate ribbons.

5. Stir in most of the green onions (reserve a little for garnish), sesame oil, and tofu. Add a pinch of white pepper. Taste the soup. Adjust:

   • Salt for saltiness/flavor.
   • White pepper for spiciness or chili garlic sauce to make it a lot more spicy.
   • Sugar if too sour.
   • Vinegar if not sour enough.

6. Ladle into bowls and garnish with the remaining green onions. Serve immediately.

Disclaimer: although no recipe I share will ever explicitly say to add msg just know I always add a little bit (usually at the end, during the tasting and salting phase) to whatever I make.