Madame Wongs Hot And Sour Soup Recipes

MADAME WONG'S HOT AND SOUR SOUP

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.

HOT AND SOUR SOUP

Steps:

• Soak wood ear mushrooms in hot water for 30 minutes.
• Drain and julienne the mushrooms after removing tough center/core of each mushroom.
• In a wok, over medium heat, add oil.
• Season pork with salt and pepper.
• When the oil is hot, add the pork and chopped white onions and stir fry for 2 minutes.
• Add all mushrooms, bamboo shoots and bean curd.
• Season with salt and pepper.
• Sauté for 2 minutes.
• Add the stock and bring to a boil.
• Reduce to a simmer and cook for 5 minutes.
• Dissolve the cornstarch in water.
• Stir the cornstarch mixture into simmering liquid.
• Bring back to a boil and cook for 2 to 3 minutes.
• Reduce the heat to a simmer and add the soy sauce and rice vinegar.
• In a wide circle, stir in the beaten eggs.
• Stir gently until the eggs are cooked.
• Season the soup with Tabasco sauce to desired hotness.
• Reseason soup with salt and pepper to taste.
• Serve in bowls, topping with green onion tops and crispy noodles (fried strips of wonton wrappers) if desired.
• Notes------------.
• The Tabasco provides the hot, adjust quantity added according to taste.
• More can be added at the table to allow for additional heat as desired!
• The rice vinegar provides the sour;, so add more as needed until desired tartness is achieved.
• The more soy added, the darker the overall color of the broth, but as it is high in sodium, add more in small quantities and taste accordingly, until desired flavor results.
• White pepper can be substituted for the black pepper.
• Although the fresh ground black pepper more strongly flavors the soup overall than the white pepper does.
• Can be made vegetarian by eliminating the pork strips.

CHINESE HOT AND SOUR SOUP

Steps:

• Heat stock in large saucepan over medium heat.
• Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
• Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
• Drain, slice thinly and add to the stock.
• Add diced chicken, bamboo shoots and ginger and stir to combine.
• Cook until chicken is tender, 3-4 minutes.
• Stir in remaining ingredients and cook for 1-2 minutes more.
• Taste and adjust seasonings by adding a little more vinegar or chili as desired.
• Serve immediately, ladled into bowls.