Chinese Hot and Sour soup has a very distinct flavor that comes from a few basic ingredients. The "hot" comes from white pepper and the "sour" comes from white vinegar. The other two main ingredients are broth (chicken or beef or both) and soy sauce.
1 can of chicken broth
1 can of beef broth
1 cup of water
2 tablespoons of soy sauce
2 tablespoons of white vinegar
1 tablespoon (or less) white pepper
1 tablespoon corn starch
== Additional Ingredients ==
Chicken thighs and / or Pork tenderloin (remove
the extra fat and cut small, don't overdo it with meat, it doesn't require much)
Tofu (usually cut into small pieces)
Mushrooms (usually sliced, all types work well)
The basic ingredients will make the broth. All the additional ingredients are optional.
1) Bring all the basic ingredients to a boil except the cornstarch and the egg
If you use meat, tofu, mushrooms, bamboo shoots, baby corn or any other sort of meat or vegetable -
add those in as the broth reaches a boil, then continue boiling for 3-5 minutes.
2) Turn the heat down to 30% for 20 - 30 minutes.
3) During the last five minutes, mix the cornstarch in an equal part of water and stir well, then add to the soup.
4) Beat the egg well in a separate bowl then gently stir it into the soup.
The egg will cook within a few minutes and you're ready to serve.
Some nice "fixins" for people to add after serving are diced green onions and fried wonton.
Note : Its been a while since I've cooked this so I may need to make a few adjustments.