At first I thought you were looking for American southern style of cooking and I was also curious about what is this hot and sour soup? Is it different from what we Chinese eat at home? Now I think that you are searching for Chinese Szechuan Hot and Sour Soup, is it? Anyway, here is a rec. we use at home. If you wish to make it into a one dish meal, you can add noddles in it. Believe
me, it is very filling and ONE dish is really enough!!! I love this noodle soup than by its own if you'd ask my preference!

Hot and Sour(Noodle)Soup -- One recipes for 2 dishes
serve 2-3

Ingredients:
150g lean pork, sliced

1.
1/2 T. each: soy sauce, Chinese cooking wine, cornstarch
3 garlic cloves, chopped
1 tomato, cubed

2.
6 C. good chicken stock
3 T. black vinegar, best use the one comes from "TianJin, China" (or more to taste)
1 T. soy sauce
1 t. salt
few drops sesame oil
1 - 2 t. white pepper powder (depends on how HOT you want it!)

3.
2 large stalk bok choy, washed & separete the leaves
1/4 C. bamboo shoots, thinly sliced
1/4 C. dried lily flowers
1/4 C. dried wood ears
3 large dried Chinese black mushrooms
(The fried lily flowers/ wood ears/Chinese black mushrooms can be bought in most Asian grocers.)

4.
3 T. cornstarch
5 T. water
2 eggs, lightly beaten

Note:
If making into noodle soup, you have get "Dry white Noodles" . They come in circular lumps. One lump is about a serving for a small bowl.

Marinate the pork slices in (1) and set aside. Soak the dried lilies and remove the hard ends. Soak the wood ears until soft and cut into thick strips and remove any hard parts. Soak the dried black mushrooms until soft then remove the stems and cut into thick strips.

Heat 2 T oil in a preheated wok. Add in the garlic; stirring until fragrant & lightly browned. Stir-fry the pork slices until golden & done and remove.Add in the tomato and stir everything briefly togeter.

Add (2) and (3) and bring to a boil (EXCEPT the BOK CHOY). Add in the BOK CHOY only when the soup is piping hot or you will over cook it. Add (4) to slightly thicken the soup. (**If you like it thicker, add more cornstarch paste -- 1 T. corn starch to 1 T. water.) Finally, pour the beaten eggs into the broth in one slow stream. Turn off the heat immediatelty.

Fill a pot a little over half-full with water and bring to a boil. Add the noodles and cook until done, about 4 min. Put the noodles in each serving bowl. Pour some of the soup over top of each and serve.