I have one! I've been making this for years. My hubby, who eats meat, actually LOVES the meatless version the most, by far. So you might want to try it w/out the meat first. This is a large recipe, but it only lasts about 2 days in our house bc we inhale it.
Hot and Sour Soup
(This is a double recipe, can easily be cut in half)
Meat version:
[½ lb. pork boneless loin]
[1 t cornstarch]
[1 t soy sauce]
[1 t salt]
Meatless Version
1 lg pkg/box fresh mushrooms (I also add 1 sm. can of sliced mushrooms)
2 blocks tofu, cut into 1½ x ¼ inch strips
9 c. chicken broth (or veg. broth)
6 T white vinegar
2 T soy sauce
2 t salt
2 (8-oz) cans shredded canned bamboo shoots, cut into thin strips
¼ c. cornstarch
¼ c. cold water
½ t white pepper (can subs. black pepper)
4 eggs, slightly beaten
1 bunch chopped green onion
4 t red pepper sauce
2 t. sesame oil
For meat version: trim fat from loin; cut into 2in. strips. Toss pork, starch, salt, and soy in med. bowl. Cover and put in fridge for 15 mins. Proceed with meatless version instructions.
Meatless version: In large stock pot/stew pot, heat broth, vinegar, soy, salt to boiling; stir in bamboo, mushrooms, pork (if using), and tofu. Heat to boiling; reduce heat, cover & simmer for 5 mins.
Mix starch, water, and pepper – then stir into soup. Heat to rolling boil over high heat, stirring constantly. Pour beaten eggs slowly into soup – stirring constantly w/ large fork until egg forms threads and soup thickens. Stir in green onions, pepper sauce, and sesame oil. Simmer on low heat for 3-5 mins., then serve.