Disclaimer time: This soup is not authentic to any culture. Hot & sour soup is traditionally Chinese (as is the egg “drop”); but adding noodles is a very Japanese thing (and rice noodles skew more Thai, as does Tom Yum broth). But it’s warm and savory and spicy and comforting just the same.

• 4 cups broth (chicken, vegetable, or Tom Yum if available)*
• 2 chicken breasts, cooked and shredded or 1 large can chicken
• 1 pkg ramen noodles or comparable amount rice noodles or shirataki noodles
• 4-8 oz shitake mushrooms
• 1/2 cup matchstick carrots
• 1 egg
• 2 tbsp rice vinegar*
• 2 tbsp soy sauce*
• 2 tbsp honey
• 1-2 tbsp sweet & sour sauce (optional)
• 1 tbsp sesame oil
• 1 tsp minced garlic (3-4 cloves)
• 1/2 tsp ground ginger (or 1 tsp fresh grated)*
• 1/2 tsp white pepper
• 1/2 tsp chili garlic paste*
  
  *(may not need these ingredients if Tom Yum broth is used)

Boil broth, vegetables, and all seasonings until carrots have softened and mushrooms have given up their liquid; reduce heat to medium. Add chicken and noodles, stirring until noodles are al dente. Increase heat to medium-high and beat egg in small bowl. When soup is bubbling, remove from heat and drizzle egg into pot. Serve immediately.