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::: Wonton Soup with Black Fungus :::

If Chinese food makes you think of heavy fried food then you need to learn a thing or two about real Chinese cuisine. Thanks to a Chinese friend I had back when I was studying, I discovered what Chinese cuisine was all about (ok not all!). In this soup I decided to use two types of dried black fungus I bought a while ago out of curiosity. (More info about Black Fungus below)


For the wontons:
  • 300g ground pork

  • 2 spring onions/scallions, chopped
  • 1 tbsp soy sauce

  • 1 tsp rice vinegar

  • ½ tsp cornflour
  • ½ tsp ginger powder/fresh ginger
  • ½ tsp sugar

  • ½ tsp sesame oil

  • Ground black pepper
  • 1 packet wonton wrappers
  • 1 tbsp cornflour + ¼ cup water (Wonton glue)
Wonton Soup:
  • 1 sachet Wonton Soup base
  • 1 ¼  litre of water
  • 2 spring onions/scallions
  • Handful of dried black fungus, soaked in hot water
  • You can add chopped carrots and/or bok choy cabbage

In a large bowl, combine the pork, spring onions, soy sauce, rice vinegar, cornflour, ginger, sugar, pepper and sesame oil.

Place a small amount of the pork filling in the middle of the wonton wrapper. 

Wet each side of the wrapper with the 'wonton glue' and fold the wrapper over to form a triangle. Press firmly on the edge to seal. Bring the lower corners of the triangle together and using the 'wonton glue', press to secure.

In a large pot put the sachet contents, the spring onions (reserving some for the garnish) and 1¼ litre of water to boil. Add the black fungus and/or any other vegetables you would like to use. 

Gently drop in the wontons in the soup. They will be ready once you see them floating to the top.

Serve the wonton soup in bowls and garnish with the remaining spring onions. Enjoy!

More info..


Black fungus is a very common and inexpensive ingredient on the Chinese dinner table. It also has been labeled as a medicinal food for thousands of years known for its rich nutrients such as iron, protein, fat, vitamins, polysaccharide, and other minerals.

According to Traditional Chinese Medicine Practitioners, black fungus has a bittersweet taste and is “neutral in nature” that can replenish “Qi” (essential energy), enrich and activate blood, purify lungs and intestines, etc. Its applications include anemia, haematemesis, uterine bleeding, hemorrhoid, high blood pressure, coronary heart disease, and even cancer prevention. Studies show that people who eat black fungus regularly tend to have a normal blood viscosity—a similar result as to use aspirin—not to mention these people are at lower risk of developing cardiovascular disease.

Since black fungus carries a compound called polysaccharide, this vegetable not only inhibits tumor growth and prevents cancer, it also neutralizes the side effects of chemotherapy and radiation. Last but not the least, black fungus also is a good “adsorbent” and “scavenger” thanks to its pectin that can adsorb dust in lungs and digestive system and then excrete together.

Indeed, whether you are a vegetarian or a meat-lover, eating black fungus has a mile-long list of benefits, yet requires only an inch-long list of cooking steps. Want to have black fungus on your dinner table tonight? Simply try the recipe above!


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