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Madame Wong's Hot And Sour Soup

Total 112 minPrep 37 minCook 75 min6 servings180 cal
Dairy-Free
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Madame Wong's Hot And Sour Soup recipe

Nutrition

Calories
180 cal
Protein
9 g
Carbs
12 g
Fat
8.5 g
Sat. fat
1.8 g
Sugar
9 g
Sodium
888 mg

Ingredients

  • 4 whole dried black mushrooms
  • 1/4 cup dried black fungus
  • 1 cup boiling water
  • 1/2 cup lean pork
  • 1/2 cup bamboo shoot
  • 1/2 tsp salt
  • 1 tsp cornstarch
  • 1 tbsp oil
  • 6 cup chicken stock
  • 2 tbsp light soy sauce
  • 1/2 tsp pepper
  • 3 tbsp vinegar
  • 2 tbsp water
  • 1/4 cup firm tofu
  • 1 whole eggs
  • 2 cup sesame seed oil
  • 1 tbsp scallions

Directions

  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

  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

    Bring to room temperature and complete

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