The state of Hot-n-Sour Soup

Botch

I love hot-n-sour soup!  But over the last few years all the places in northern Utard have been using less and less solid ingredients.  Today my cup had nicely-flavored broth, maybe the equivalent of 1/2 tsp egg, one matchstick of bamboo shoot, and one-and-one-half matchstick of carrot, that was it.  No mushrooms, no pork, no wood ears, no tiger lily buds, no scallion.  It was hot-n-sour broth, essentially.
 
Is that the case around the country now?  I don't get it.  

Gulfcoastguy

I only get it at Chinese buffets. The thickness depends on how recently they have refilled the pot. Some hogs strain out all of the good bits. Btw if you phone in a to go order they just go over to the buffet vat to fill the to go cup. At least that’s how it is here.

LetsEat

@botch, ATK has an absolutely delicious recipe. I’ve tweaked it to my personal taste but still feel it is worthy of my efforts. If you aren’t able to locate it, I will gladly post it.  

Eoin

I had a nice hot and sour Thai soup at the weekend, but it was pretty much broth with some mushrooms in it. My favourite soup, I do like a thicker version though.