I began making this authentic hot and sour soup recipe almost 50 years ago. It’s truly a classic and one that we always order in a Chinese restaurant.

After 40 minutes at a lively simmer, the stock gets strained and returned to the same pot over high heat. The chopped vegetables go in, along with some salt and pepper to taste.

Chicken Broth. Makes approximately 6 quarts of stock. Ingredients. 1 whole chicken. 1 head of garlic. 2 large red or sweet onions. 3 carrots. 2 turnips. 1 parsnip ...

6 cups chicken or vegetable broth; 1 cup shiitake or wood ear mushrooms, thinly sliced; 1 cup firm tofu, cubed; 1/2 cup bamboo shoots, julienned; 2 eggs, lightly beaten ...