Madame Wong's Hot and Sour Soup

Recipe by Hey Jude
READY IN: 1hr 15mins




  • 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.