Anyone know of any good hot and sour soup recipes?

I made a packaged one, just to try it out. Big Mistake! Didn't taste anything like hot and sour soup. Hated it!!!!Anyone know of any good hot and sour soup recipes?
1 cake tofu (fresh, if possible)


2 ounces pork tenderloin


Marinade:


1 teaspoon soy sauce


1/2 teaspoon sesame oil


1 teaspoon tapioca starch (or cornstarch)


Other:


1/2 cup bamboo shoots


2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus


(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)


1 small handful dried lily buds


6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*


1 teaspoon salt, or to taste


1 teaspoon granulated sugar


2 tablespoons soy sauce


2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar


1 teaspoon sesame oil


1 Tbsp cornstarch dissolved in 1/4 cup water


1 egg, beaten


1 green onion, finely chopped


White pepper to taste (no more than 1 tablespoon)


Hot chili oil, to taste, optional


PREPARATION:


Hot and Sour Soup Directions:


Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.





Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)





To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.





Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.


Stir in the salt, sugar, soy sauce and vinegar and sesame oil.


Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).





Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.





Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.





(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)





*Adjust the ratio of water to chicken stock as desired.Anyone know of any good hot and sour soup recipes?
World Famous Chicken Soup Recipe





One whole chicken


1 gallon water (enough to cover chicken)


1 onion cut in quarters


3 garlic cloves


1 inch of ginger root shredded


2 teaspoons salt


1 pound new potatoes


4 large carrots cut in one inch slices


2 stalks celery cut in one inch slices


1 can baby corn





1. Combine chicken, water, onion, garlic, ginger, and salt in a large


stock pot and bring to a boil. (Crockpot can be used but times are longer)


2. Simmer for 30 minutes to 1 hour skimming off oil and fat as needed.


3. Test chicken with a fork to determine when it is tender and fully cooked.


3. Remove the chicken and shred it, removing bones, fat, skin, and gristle.


4. Strain chicken broth.


5. Add vegetables and chicken to chicken broth and bring to a boil,


reduce heat and simmer for 30 minutes or until potatoes are done. Serve hot.
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