Hot and Sour Soup is my gold standard when judging restaurants, I won't go back to one if there's isnt up to my high standards. Nice and outstanding soup recipe. Its elegant

Ingredients 

1 egg, beaten

1 teaspoon salt

1 tablespoon soy sauce

1 green onion, sliced

1/4 teaspoon white pepper

4 dried Chinese mushrooms

2 teaspoons sesame-seed oil

2 tablespoons rice wine vinegar

4 cups Chinese Chicken Stock

1/2 cup canned bamboo shoots, drained

16 ounces Chinese bean curd, well drained

2 tablespoons cornstarch mixed with 3 tablespoons water

4 ounces ground pork, cut into thin slices about 2 inches long

Method

Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften. 

Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside.

Slice bean curd and bamboo shoots into 1/4inch 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.