I also like Hot and Sour Soup.
I love Hot and Sour Soup too. I've made this recipe before, and it's good. You can adjust the seasonings to make it as hot or sour as you like!
Hot and Sour Soup
4 cups chicken stock or canned broth
1 pound boneless skinless chicken, shredded
½ cup mushroom type of your choice, sliced
2 ounces bamboo shoots, slivered (about ½ cup)
5 ounces firm tofu, slivered or cubed (about 1 cup)
2 Tablespoons Rice Vinegar (sub white vinegar in a pinch)
1 T soy sauce
½ tsp black pepper
1 teaspoon chili oil or hot sesame oil
2 T cornstarch mixed with 2 T water (I use only 1 T to save carbs)
1 egg beaten with 1 tsp sesame oil
Bring the chicken stock to a boil in a large saucepan. Add the chicken, mushrooms, bamboo shoots and tofu to the boiling stock. Reduce the heat and simmer about 3 minutes.
Stir in the seasonings. Bring back to a boil and then drizzle in the cornstarch mixture. Stir for about a minute until the soup thickens.
Turn off the heat. Pour in the beaten egg, stirring constantly to break into egg drop shreds. Serve hot.
Variations: Use shredded pork. Can also stir in shredded spinach or cabbage at the same time the chicken is added. To really make this authentic, use Chinese Black Vinegar and Tree Ear mushrooms if you can find them.