This hot and sour soup with pork, black fungus, carrot and celery is slightly thickened with cornstarch.
Black fungus is a type of fungus that grows on trees. The chinese name is literally wood ear (mu er). It looks a bit like ears protruding out from the tree branches, hence the name. It is usually sold in dried form. It needs to be soaked in warm water and re-hydrated. Note that it will expand when hydrated.
Dried black fungus or wood ear. It gives the soup an extra crunch.
Never heard of black fungus? Cannot find it in the stores? Substitute with Chinese black mushrooms or shiitake mushrooms.
Read the 5 secrets to a successful hot sour soup before attempting this recipe.
Ingredients100g lean pork
20g black fungus
2 pieces ginger
30g carrot
30g celery
2 eggs, beaten
6 cups soup stock
2 tbsp cornstarch mixture
2 tbsp cooking oil
Seasonings
1.5 tsp salt
1 tbsp pepper
1 tbsp rice vinegar
Garnish
1 stalk spring onion, chopped
2 stalks coriander, chopped
Directions
- Soak the black fungus until soft
- Clean the lean pork, black fungus, carrot and celery, coriander and ginger
- Cut the pork, black fungus, carrot and celery into thin strips
- Chop the coriander and ginger finely
- Bring a pot of water to a boil and parboil the pork, fungus, carrot and celery for about 5 minutes
- Drain and leave aside
- Heat the cooking oil in a pot and fry the ginger till brown
- Add the pork strips, black fungus, carrot and celery strips and fry quickly
- Add the soup stock and bring to a boil
- Add the salt and pepper to taste
- Thicken the soup with the cornstarch mixture to the desired consistency
- Remove from heat and stream the beaten egg in using a pair of chopsticks
- Place the rice vinegar into the serving bowl and pour the soup over it
- Give it a quick mix
- Garnish with the chopped spring onion and coriander
- Serve
Want to use this recipe on your blog or online journal? Go ahead but do include the text below. Highlight, copy and paste.
Search for other soup recipes
