Delicious! It did have the body and taste of hot and sour soup, with the right balance of flavors. I also did not know what one piece of tofu was, but took the other reviewer's advice and used a half package - but next time I will use the whole package, since it didn't have enough of it. I used less salt and omitted the egg for our tastes. I also used only 2 teaspoons of the oil (the recipe calls for 2 1/3 tablespoons, but the directions call for 3 tablespoons). Browning the meat really gives this a lot of extra flavor - really an excellent hot and sour soup.
Fabulous! A definite make-again recipe. I wasn't sure what a "piece" of tofu was, so used the entire 14 oz package that was offered at my store. I think it may have been too much. Next time I'll use about half of that. But I definitely wanted to include it, because I've never had Hot and Sour soup without it. Everything else about this recipe was perfect! I probably added too much tofu because I'm not use to cooking with it, so didn't know what a "piece" was! My fault! I used pork tenderloin instead of a large pork chop....that was what I happened to have on hand. I loved this soup, and I'm so glad you posted the recipe. Made for PAC Spring 2011.
Loved this, so easy, and great flavors. Didn't have tofu but otherwise as written. Added fried wonton strips to serve.