Hot and sour soup is a traditional Chinese dish that features pork and a variety of vegetables in a broth. The soup is commonly available in Chinese restaurants, but can also be made fairly easily at home. Would you like to find out more about this popular dish? Read on to learn how to make hot and sour soup!

In addition to being a filling soup for cold winter days, hot and sour soup is said to have multiple healing properties. It contains both chicken broth, which is believed to help the common cold, and ginger, which can help with digestion.http://www.umm.edu/altmed/articles/ginger-000246.htm

As the name suggests, the soup contains ingredients that give both spicy and sour flavorings. The spice comes from chili oil and chili sauce, while the sour flavoring comes from vinegar.

In addition to the flavorings, the soup contains a variety of vegetables, including typically at least one type of mushrooms, lily buds, black fungus, bamboo shoots and scallions, plus tofu and eggs.

While there are numerous ways to vary the recipes by varying the vegetables, spices and other ingredients used, this step-by-step guide will show the ingredients and preparation method for making a basic hot and sour soup.

• 4 oz. pork tenderloin, sliced into 1/4-inch strips
• 2 t bsp. plus 2 tsp. soy sauce
• 1 1/2 tsp. sesame oil
• 2 1/2 tsbp. cornstarch (or tapioca starch)
• 3-4 oz. tofu
• 4 Chinese black mushrooms, dried
• 12 tree ear mushrooms, dried
• 12 lily buds, dried
• 1/2 cup bamboo shoots, sliced
• 6 cups water
• 1 tsp. salt
• 1 tsp. sugar
• 2 tbsp. red rice vinegar or red wine vinegar
• 1 egg, beaten
• 1 green onion
• 2 tsp. white pepper
• Hot chili oil, to taste

1. Prepare the marinade by combining the two teaspoons soy sauce, 1/2 teaspoon sesame oil and one teaspoon cornstarch in a medium bowl, whisking well.
2. Shred the pork and place in the marinade. Allow to sit for about 20 minutes.
3. Chop the tofu into small cubes, set aside. Slices the bamboo shoots into thin strips.
4. Soak the mushrooms and lily buds in warm water for about 20 minutes, then drain.
5. Bring the water to a boil in a large stock pot.
6. Add in the mushrooms, lily buds, bamboo shoots and tofu. Return to a boil and add in the pork.
7. Stir in the salt, sugar, vinegar, remaining soy sauce and remaining sesame oil.
8. Combine the remaining cornstarch with one-half cup cold water. Slowly stir the cornstarch into the soup, stirring well until it thickens slightly.
9. Bring the mixture to a boil again, removing from heat after it boils.
10. Drizzle in the beaten egg, stirring gently to break up the egg.
11. Add in the green onion and white pepper. Add in the hot chili oil, a few drops at a time until you reach your desired amount of spice.
12. Ladle into serving bowls, serve and enjoy!

1. For a vegetarian version, omit the pork completely and double the amount of tofu used.
2. To enhance the sour flavor, increase the amount of vinegar used.
3. Top with chopped fresh cilantro if desired.
4. Vary the vegetables, substituting the unique vegetables for more common veggies if you are unable to find the traditional veggies.