If you eat at Chinese restaurants or buffets, chances are you have probably tried hot and sour soup. The ‘hot’ comes from chili and garlic paste and pepper. The ‘sour’ comes from vinegar. Many hot and sour soup recipes call for ingredients such as wood ear fungus and lily buds… these ingredients can be hard or nearly impossible to find in many areas. This recipe calls for neither. Even if you cannot find some of the ingredients on the list, they can easily be replaced with something else. If you do not eat meat, the pork can easily be omitted. If you are using the tofu, I would suggest letting the soup marinate for at least a day to allow the flavors to develop before serving. Don’t let the slightly lengthy list of ingredients turn you away, this recipe is very easy! Enjoy.
