hey jenjen! try this one.
It's a slightly reworded and uncredited version of the the recipe from time-life's The Cooking of China.
I've made it several times and enjoy it.
Hot and Sour Soup
4 dried Chinese mushrooms
16 ounces Chinese bean curd, well drained
1/2 cup canned bamboo shoots, drained
4 cups Chinese Chicken Stock
1 teaspoon salt
1 tablespoon soy sauce
4 ounces boneless pork, cut into thin slices about 2 inches long
1/4 teaspoon white pepper
2 tablespoons rice wine vinegar
2 tablespoons cornstarch mixed with 3 tablespoons water
1 egg, beaten
2 teaspoons sesame-seed oil
1 green onion, sliced
Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften. Strain mushroom liquid and reserve. Trim off the tough stems, then cut the mushrooms into 1/4-inch slices; set aside.
Slice bean curd and bamboo shoots into 1/4-inch slices and set aside.
Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes. Add the white pepper, vinegar, and bean curd. Return soup to a boil. Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove the heat from the heat. Add the sesame oil and sprinkle soup with green onions to serve.
