Hot and Sour Soup by Joann Buck
4 C chicken or vegetable stock
1.5 C cabbage sliced thin (can use chinese cabbage if available)
1 pkg (about 1.5 C) coarsely chopped oyster mushrooms or plain button mushrooms
1 T Grated ginger or more to taste
1 Bunch of green onion sliced
1.5 C bean sprouts if you can find them
3 T cornstarch w/ water or stock
½ pagkage frozen shrimp or cubed tofu
½ to ⅔ C red wine vinegar
1 to 2 T ground white pepper or more to taste
1 or 2 tsp sugar
2 T soy sauce or more
1 tsp sesame oil
Bring cabbage and stock to boil. Add mushrooms and simmer 10 min.
add grated ginger, ½ of the green onions and cook for 5 minutes, add cornstarch with liquid and boil, stirring, to thicken.
add pepper, vinegar, sugar, soy sauce, shrimp or tofu (or any protein you prefer) and cook for another 5 minutes
drizzle in egg and take off the heat
stir in sesame oil
This recipe is not precise, it is important to get the broth the way you like it, should be spicy, then you can use any protein or other vegetables that you like. I have long ago lost the source for the recipe.