Looking for a quick and easy recipe that's comforting and flavorful? Try this Hot and Sour Soup recipe from the ALDI Test Kitchen. You'll be amazed by what you can make for lunch or dinner with simple and easy ingredients.

Use BBQ sauce and soy sauce to contribute to the unique flavors of the recipe. Sliced pork chops are marinated in these sauces and baked in the oven. While the pork chops cook, the flavors of the sauces meld with the meat, creating a delicious and juicy combination. When done, these pork chops are sliced into pieces and added to the soup.

The foundation of this recipe is the Hot and Sour Soup, made by simmering chicken broth and tossing in garlic, ginger, mushrooms and carrots. We chose chicken broth as our base because it's light and thin but full of flavor. Garlic and ginger enhance the flavors of the Soup, have immune-boosting properties and are the perfect addition to this comforting and healthy dish. Mushrooms and carrots are full of fiber and nutrients, giving the recipe more nutritional value. When cooked all together, these ingredients form an aromatic and comforting recipe.  

This Hot & Sour Soup is rich and thick, full of high-quality ingredients and flavor, making it perfect as a main dish, side dish or appetizer. Impress your guests with this delicious recipe, and never return to making bland soups again.

Prep Time:  5 minutes   |    Cook Time:  25  minutes   |    Total Time:  30  minutes   |    Servings:  6

Ingredients:

• 2 tablespoons  Burman’s  Original BBQ Sauce*
• ¼ cup plus 2 tablespoons Burman's  Reduced Sodium Soy Sauce, divided
• 8 ounces Boneless Center Cut Pork Chops
• 6 cups Chefs Cupboard  Chicken Broth
• 2 tablespoons peeled, minced ginger
• 1 tablespoon minced garlic
• ¼ cup shredded carrots
• ½ cup sliced mushrooms
• 3 tablespoons  Baker’s Corner  Corn Starch*
• 3 tablespoons water
• 2 tablespoons  Tuscan Garden  White Vinegar
• 1½ teaspoons  Stonemill  Ground Black Pepper
• 2  Goldhen  Large Eggs, beaten
• ¼ cup sliced green onions

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                   

1. Preheat oven to 400°.
2. In a medium bowl, combine barbecue sauce, 2 tablespoons soy sauce and pork chops. Place on a parchment-lined baking sheet and bake for 15 minutes, or until internal temperature is 145°. Allow to rest 10 minutes, cut into long thin strips; reserve.
3. In a large saucepan, combine chicken broth, ginger, garlic, carrots and mushrooms. Bring to a boil and reduce to a simmer; continue cooking until fragrant. In a small bowl, whisk together corn starch and water to make a slurry. Whisk slurry into chicken broth. Continue cooking until thickened, about 2 minutes. Stir in remaining soy sauce, vinegar and black pepper.
4. Add pork to soup, cook until heated through. Swirl in beaten eggs and cook until egg ribbons form. Stir in green onions and serve.

Recipe Courtesy of ALDI Test Kitchen