Madame Wongs Hot And Sour Soup Recipes

Steps:

• Put mushrooms and fungus into separate bowls.
• Cover each with boiling water.
• 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).
• Remove stems from mushrooms.
• Remove woody parts from fungus.
• Separately cut mushroms, fungus, pork and bamboo shoots to fine julienne.
• Mix pork with salt and cornstarch in a bowl.
• Heat wok and add a dash of oil, stir-fry pork until color changes.
• Bring chicken stock to a boil in a large pot.
• Add mushrooms, fungus, pork and bamboo shoots.
• Stir constantly.
• Add soy sauce, pepper, and vinegar.
• Thicken with dissolved cornstarch, stirring constantly over moderate heat.
• Add bean curd, bring to a boil.
• Turn off heat.
• Add beaten eggs.
• Stir quickly 30 seconds.
• Add sesame oil.
• Garnish with scallions and serve hot.
• Note: add more vinegar and pepper if a spicier taste is desired.
• 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.
• Bring to room temperature and complete.

Steps:

• Mix the pork with 1 tablespoons of soy sauce. Let it sit for 30 minute.
• As that sits reconstitute the dried black mushrooms and black fungus.
• Take a small sauce pan and put the dried mushrooms and fungus into it. Pour enough water over them to cover them. If you have extra chicken broth you can use it. If not water will do fine.
• Let the mushrooms and fungus hydrate for about 20-30 min over a low boil.
• Combine the vinegar, 1 tablespoon of soy sauce, salt, and sugar in a small bowl.
• If you have not mixed the corn starch and water do so in a small bowl.
• Using a large sauce pan heat up the peanut oil on high heat and saute the pork (do not overcook it).
• Add in the bamboo shoots and mushrooms and fungus (do not pour in the liquid that they were hydrating in). I have sometimes found some grit in the liquid and you do not want that in your soup. Saute briefly.
• Add in the 4 cups of chicken broth and bring to a boil.
• Add in the tofu.
• Add in the vinegar mixture.
• Stir up the cornstarch and water mixture to make sure it hasn't settled and add that.
• Lower the heat.
• Stir in one direction and slowly stir in 2 beaten eggs in a thin stream.
• Add in the chile and garlic paste.

Steps:

• Bring stock to a simmer.
• Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
• Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
• Simmer 5 minute.
• Mix cornstarch with 2 tablespoons water and add.
• Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
• Serve with a garnish of chopped scallions.
• NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.