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    You are in: Home / Chinese / Madame Wong's Hot and Sour Soup Recipe
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    Madame Wong's Hot and Sour Soup

    Madame Wong's Hot and Sour Soup. Photo by MsPia

    1/1 Photo of Madame Wong's Hot and Sour Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr

    15 mins

    Hey Jude's Note:

    I love Madame Wong's Long-Life Chinese Cookbook and this is another one of her great recipes. The work is all in the beginning...getting the ingredients sliced and diced, but it's all worth the effort. I think you'll like this soup. Serve it on a cold, winter night, early or late, your family will love you.

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    Units: US | Metric


    1. 1
      Put mushrooms and fungus into separate bowls.
    2. 2
      Cover each with boiling water.
    3. 3
      Let soak 3-4 hours, or overnight (to be honest, I let them soak about 15 minutes but I'm writing the recipe the way Madame Wong wrote it).
    4. 4
      Remove stems from mushrooms.
    5. 5
      Remove woody parts from fungus.
    6. 6
      Separately cut mushroms, fungus, pork and bamboo shoots to fine julienne.
    7. 7
      Mix pork with salt and cornstarch in a bowl.
    8. 8
      Heat wok and add a dash of oil, stir-fry pork until color changes.
    9. 9
      Bring chicken stock to a boil in a large pot.
    10. 10
      Add mushrooms, fungus, pork and bamboo shoots.
    11. 11
      Stir constantly.
    12. 12
      Add soy sauce, pepper, and vinegar.
    13. 13
      Thicken with dissolved cornstarch, stirring constantly over moderate heat.
    14. 14
      Add bean curd, bring to a boil.
    15. 15
      Turn off heat.
    16. 16
      Add beaten eggs.
    17. 17
      Stir quickly 30 seconds.
    18. 18
      Add sesame oil.
    19. 19
      Garnish with scallions and serve hot.
    20. 20
      Note: add more vinegar and pepper if a spicier taste is desired.
    21. 21
      Note#2: This can be prepared in advanced up to adding the bamboo shoots, or frozen after adding the soy sauce, pepper, vineagar and thickening with the cornstarch.
    22. 22
      Bring to room temperature and complete.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on October 21, 2007


      I made this as describeed. And it was wonderful. Unofrtuanately I allowed my youngest daughter to express an opinonn on my effors [adopted at 7 from Nothern China] and clearly it was not spicy enough for her. A tablespoon of chili-garlic sauce solved that problem. She has already reserved her portion for breakfast and lunch. Thank you so much. This is the first time I have been able to create a H&S Soup that met her approval. Too_Tired

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2003


      great stuff. Hot and Sour is our favourite Chinese soup. We like it a little more sour than this recipe and I made up the difference with lemon juice rather than vinegar.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2012


      We enjoyed this dish, although it is not something I would make on a regular basis. After original tasting we added more white pepper and more vinegar to our tastes. Would make again

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Madame Wong's Hot and Sour Soup

    Serving Size: 1 (308 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 179.6
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.9 g
    Cholesterol 69.2 mg
    Sodium 898.2 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 0.8 g
    Sugars 4.5 g
    Protein 9.4 g

    The following items or measurements are not included:

    dried black fungus

    lean pork

    firm tofu

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