I would like a really good tried and true recipe for hot sour soup?

the ones i find online look good but i cant afford to keep trying ,i want one like on the buffets.yummI would like a really good tried and true recipe for hot sour soup?
here is a really GREAT recipe that i really like. it is actual authentic chinese hot and sour soup, with ingrediants like lily buds and wood-ear fungus. Be sure to note that in Chinese hot and sour, the ';hot'; part is caused by ground white pepper. Please try to find this, because the hotness provided by this is quite different than by black pepper or red pepper.





it takes a bit of looking around for some of the ingrediants if you don't live around an asian market, but it is so worth it.








ingredients


5 oz boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)


2 teaspoons dark soy sauce


4 small Chinese dried black mushrooms


12 small dried tree ear mushrooms*


1 1/2 tablespoons cornstarch


12 dried lily buds (sometimes called golden needles)


1/2 cup canned sliced bamboo shoots, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)


2 tablespoons red-wine vinegar


2 tablespoons rice vinegar (not seasoned)


1 tablespoon light soy sauce


1 1/2 teaspoons sugar


1 teaspoon kosher salt


2 tablespoons peanut oil


4 cups reduced-sodium chicken broth


3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips


2 large eggs


2 teaspoons Asian sesame oil


1 1/2 teaspoons freshly ground white pepper


2 tablespoons thinly sliced scallion greens


2 tablespoons fresh whole cilantro leaves


preparation


Toss pork with dark soy sauce in a bowl until pork is well coated.





Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.





Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.





Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.





Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.





Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.





Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.





Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.I would like a really good tried and true recipe for hot sour soup?
This one is really good, i have made it many times:








http://www.johnmorrell.com/displayrecipe鈥?/a>
I love a great hot and sour soup. For my own recipe, I use:





3 cups water brought to boil in wok with 1 chicken bouillion added or 3 cups vegetable or chicken stock, 1/4lb thinly sliced pork, 1 half medium onion sliced, 6 to 7 Dried black mushrooms previously soaked with liquid strained then added to soup, 1 can bamboo shoots, thinly sliced lengthwise. Let these simmer together for about 10 minutes, until the onions and pork are cooked. Add 1/4c. soy sauce, then 2 TBSPs. red wine vinegar (or to taste), white pepper as much as you like the spiciness, and the tofu sliced into sticks. Thicken with a 1 TBSP cornstarch added to a small amount of water. Swirl these all together for a few more minutes then adjust it to suit your taste.





I like mine more sour, so I always add a little extra vinegar. I serve it topped with sliced green onions.
This recipe is from an actual Thai restaurant. I can't quite remember the actual quantities but it's pretty close.


* 2 litres of liquid chicken stock brought to high simmer


* Add a thumb sized piece of galangal which has been finely sliced


* Add finely sliced clove of garlic


* Add finely sliced stalk of lemongrass (white part only - bash it with end of knife first then slice)


* Add finely sliced button mushrooms - approx 8-10


* Add roughly torn kaffir lime leaves - approx 6-8


* Add juice of 2-3 lemons depending on how juicy they are


* Add 2 tablspoons of fish sauce


* Add finely sliced birdseye chili - approx 2 depending on your taste


Bring all of this to the boil for approx 10-15 minutes then tatse to make sure it's all balanced you may need more lemon juice if you think it's not sour enough or more fish sauce if not salty enough. Add chicken or pork or prawns and cook for further 5 mins.