When I worked in a tiny Chinese take-out restaurant in Michigan in high school in the late 1990s, we offered 3 soups: wonton, eggdrop and hot and sour. Prepping hot and sour required a couple additional steps and ingredients compared to wonton and eggdrop. You could screw it up if you weren't careful, e.g., if you forgot the dark vinegar and/or sesame oil.
I dig making it at home all these years later. It's a lot of ingredients to pull together, but it's very satisfying.
