Michelin-Inspired Hot and Sour Soup with Marinated Pork

By Cookbook Directory

Recipe overview

15 minutes | 20 minutes | 35 minutes

An elevated rendition of the classic Chinese Hot and Sour Soup, featuring premium ingredients and refined techniques. This version boasts a richer broth, tender marinated pork, a medley of umami-rich mushrooms, and delicate egg ribbons, perfectly balanced with the authentic tang of Chinkiang vinegar and the nuanced heat of white pepper and chili garlic sauce. A truly comforting and sophisticated appetizer or light meal.

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Serves:
Chinese
Soup
Pork
Hot and Sour
Umami
Comfort Food
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Ingredients

pork marinade

  • 250 g - pork loin or sirloin steak, julienned
  • 1 tsp - light soy sauce
  • 1 tsp - Shaoxing wine (optional)
  • 1 tsp - cornstarch

soup

  • 2.5 cups - chicken broth
  • 0.66 cup - firm tofu (diced into 1cm cubes)
  • 2 sheets - dried tofu skin (soaked 15-20 min, cut into strips)
  • 0.33 cup - fresh shiitake mushrooms (thinly sliced)
  • 0.33 cup - dried wood ear mushrooms (rehydrated and sliced)
  • 1 handful - enoki mushrooms (trim base, separate into clusters)
  • 200 g - winter melon (peeled, cut into 2cm cubes)
  • 2 - pak choy (heads, quartered or leaves separated)
  • 1 inch - fresh ginger (minced)
  • 2 cloves - garlic (minced)
  • 1 tsp - Pixian doubanjiang (fry off with ginger and garlic to bloom)
  • 1.5 tbsps - Chinkiang black vinegar
  • 1 tbsp - light soy sauce
  • 1 tsp - dark soy sauce
  • 0.5 tsp - fine sea salt
  • 0.25 tsp - sugar
  • 0.5 tsp - white pepper

slurry

  • 1 tbsp - cornstarch
  • 2 tbsps - cold water

finishing

  • 1 - egg (lightly whisked)
  • 1 tsp - toasted sesame oil

to serve

  • 0.25 cup - spring onions
  • 2 tbsps - fresh coriander (optional)
  • 1 tsp - chili oil (optional)

Instructions

  1. Soak dried tofu skin in warm water for 15-20 min until pliable. Cut into strips. Rehydrate wood ear mushrooms if not already done. 2. Combine pork with soy sauce, Shaoxing wine and cornstarch. Marinate 10 min. 3. Heat wok over medium-high. Stir-fry pork until just cooked, 2-3 min. Remove and set aside. 4. In the same wok, fry doubanjiang with ginger and garlic for 60 seconds until fragrant and the oil turns red — this blooms the paste and is key to the depth of the base. 5. Add broth and bring to a gentle simmer. Add vinegar, soy sauces, sugar, salt and white pepper. Simmer 5 min. Taste — doubanjiang adds salt so adjust accordingly. 6. Add tofu, tofu skin, winter melon, shiitake and wood ear mushrooms. Cook 3-4 min until winter melon is just tender. 7. Stir in cornstarch slurry gradually until lightly viscous. 8. Reduce to low. Add pak choy and enoki, cook 1-2 min until just wilted. 9. Pour egg in a thin stream while stirring to create egg ribbons. Turn off heat immediately. 10. Stir in sesame oil. Taste and adjust — more vinegar for tang, more white pepper for heat. 11. Ladle into bowls, top with pork, spring onions, coriander and chili oil.