A Chinese classic, hot and sour soup gets its sharp flavor from mushrooms and tofu combined with vinegar and white pepper. Finished with egg ribbons, this soup is also enjoyed when people have a cold.
Bring the meat stock to a boil in a pot, then add the mushrooms and tofu. Cook over medium heat for 8 minutes.
Add the vinegar, soy sauce, white pepper, and red pepper flakes, then boil for 3 more minutes.
Slowly add the diluted cornstarch, stirring constantly until the soup thickens.
Pour the beaten egg into the soup in a thin stream. Let it stand without stirring for 10 seconds, then stir gently to form egg ribbons.
Drizzle with sesame oil and serve hot.
Store in a covered container in the refrigerator for up to 2 days. Reheat over low heat; boiling will toughen the egg ribbons.
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