Last night we made an expedition to the Asian market and later took a very successful swing at cooking Hot and Sour soup. It's the first time I've made it and I took eviljohn's advice and went looking at America's Test Kitchen for a recipe. We made this hot and sour soup recipe, except that after marinating the pork I sauted it separately, and we used a vegetable mushroom broth stock instead of chicken broth, both in order to keep the soup vegetarian.
I was really very pleased and especially appreciated their detailed advice on how to fully drain the tofu and how to swirl the egg in. That last will take practice, I think, but I'll get it since I intend to make this soup again. :)