1/1 Photo of Madame Wong's Hot and Sour Soup
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.
My Private Note
Units: US | Metric
- 4 dried black mushrooms
- 1/4 cup dried black fungus
- boiling water
- 1/2 cup lean pork, cut into a fine julienne
- 1/2 cup bamboo shoot
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon oil
- 6 cups chicken stock
- 2 tablespoons light soy sauce
- 1/2 teaspoon pepper, white pepper is best
- 3 tablespoons vinegar
- 2 tablespoons cornstarch, dissolved in
- 1/4 cup water
- 1 container firm tofu, cut into thin strips
- 2 eggs, beaten
- 1 tablespoon sesame seed oil
- 2 scallions, cut into 1 inch lengths (green onions)
- 1Put mushrooms and fungus into separate bowls.
- 2Cover each with boiling water.
- 3Let 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).
- 4Remove stems from mushrooms.
- 5Remove woody parts from fungus.
- 6Separately cut mushroms, fungus, pork and bamboo shoots to fine julienne.
- 7Mix pork with salt and cornstarch in a bowl.
- 8Heat wok and add a dash of oil, stir-fry pork until color changes.
- 9Bring chicken stock to a boil in a large pot.
- 10Add mushrooms, fungus, pork and bamboo shoots.
- 11Stir constantly.
- 12Add soy sauce, pepper, and vinegar.
- 13Thicken with dissolved cornstarch, stirring constantly over moderate heat.
- 14Add bean curd, bring to a boil.
- 15Turn off heat.
- 16Add beaten eggs.
- 17Stir quickly 30 seconds.
- 18Add sesame oil.
- 19Garnish with scallions and serve hot.
- 20Note: add more vinegar and pepper if a spicier taste is desired.
- 21Note#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.
- 22Bring to room temperature and complete.
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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