I love good hot and sour soup!! I've looked and looked for a good recipe, and found this on a website. I tried it, tweaked it just a little, and fell in love with it!! It's so yummy, and incredibly easy to make. It tastes like it came from the neighborhood Chinese restaurant. If you don't like things spicy, cut back on the chili sauce just a little. I hope you like it!! Please let me know what you think!
Bring the chicken stock to a simmer in a medium saucepan.
Stir in soy sauce. Allow to simmer for 5 minutes.
Add the mushrooms and chili sauce. Bring back to a gentle simmer.
Add the white vinegar, pepper and bamboo shoots. Stir well and bring back to simmer.
Gently stir in the diced tofu. Don't worry if it gets a little cloudy. Tofu can just behave a little differently every time.
In a separate dish, stir the cornstarch into the cold water until smooth. Once smooth, add it to the soup and all to simmer for about 5 minutes, until thickened.
To save dishes, rinse out the dish you used to mix the cornstarch, and use it to beat the egg until smooth. Slowly drizzle the egg mixture into the soup in streams. Once all egg is in soup, gently stir. All to heat for about 3 minutes.
Add the green onions and sesame oil. Gently stir.
Serve hot. If desired, add a couple of drops of chili sauce to top of soup, just prior to serving.