From Chef2Chef Vol 6 Issue 2 Souper Douper Soup Recipes
Notes apperaring with a * are mine

Hot and Sour Soup

Cynthia Bowan contributed this recipe and says: "This is an authentic Taiwanese dish, from a Chef friend of mine."

Ingredients:

1/2 lb. finely shredded pork or chicken
Vegetable oil
1 tbsp. grated fresh ginger
2 cloves minced garlic
2 tsp. chopped green onion
2 tbsp. cooking sherry *Use real Sherry for more taste and less salt
2 cups chicken broth
1 can straw mushrooms, drained
1 sm. can bamboo shoots, drained
2 sm. blocks plain firm tofu
2 tsp. cider vinegar
White pepper
Dark soy sauce
2 tsp. cornstarch *Replace with Xanthum Gum or Other LC thickner
1 tbsp. cold water
2 eggs, lightly beaten
Sesame oil

Procedure:

Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in hot oil until done. Drain and set aside. Reheat wok, add 1 tbsp. oil.

Season with ginger and garlic, stirring well.

Add sherry and broth. add bamboo and tofu, which should be cut in small pieces. Bring to a boil.

Flavor soup with vinegar (which gives you the sour) and white pepper (which gives you the hot). Add enough soy sauce to give a nice brown color. Flavor with salt.

Mix cornstarch and water. Bring soup to boil again, slowly pour in cornstarch.

Stir until soup becomes creamy, using a circular motion, slowly and evenly pour in beaten eggs. Do not stir again until the egg comes to the surface.

Add a small amount of sesame oil for extra flavor and added color. Add mushrooms and onion, heat and serve.