Skip the takeout—hot and sour soup, that beloved Chinese restaurant staple, is quick and easy to make at home.
This recipe gives you a rich, silky broth, packed with flavor and lots of goodies: tender strips of pork and shiitake; crunchy wood ear mushrooms and bamboo shoots; slippery slivers of tofu; delicate ribbons of egg. The soup is thickened just enough—none of the dreaded gloppiness that too often plagues restaurant renditions.
