I can't comment on PFChang's recipe. Is that a local restaurant, a Chef or cook?
I have numerous H&S recipes, including some I've developed myself. Try the one I posted and let me know what you liked or disliked about it, and I'll try to find one better suited to your taste.
Bruce Cost's recipes are usually very good, well researched and tested, although some may require ingredients that are hard to find in some locales. Here in the Bay Area we can usually get anything from ant earlobes to zebra cartilage (marinated, of course) :D
While a good brand of Chinese black vinegar, like Chinkiang brand, is an excellent choice in H&S soup, a couple of Japanese brands of brown rice vinegar can add an interesting and distinct character to H&S soup. I prefer Mitoku, which is not widely available, or Eden brand. Both are made on the Japanese island of Kyushu using traditional methods:KYUSHU BROWN RICE VINEGAR
A third vinegar choice might be Spectrum Foods brown rice vinegar, which is milder. not as full flavored, and produced using more modern methods.
As for soy sauce, I'd suggest Kimlan, a rich, flavorful, dark Chinese soy sauce. Perferct for H&S soup, imo.
Oh, the black mushrooms have to be soaked in very warm or hot water. You probably knew that. You can substitue fresh shiitake mushrooms, stems cut off, but if you do, add one more mushroom.