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

  • 0.5 cup_julienned - Pork Tenderloin
  • 2.5 cups - High-quality Chicken Broth (unsalted or low-sodium preferred)
  • 0.66 cup - Firm Tofu (diced into 1/2-inch cubes, gently pressed to remove excess water)
  • 0.33 cup - Fresh Shiitake Mushrooms (stems removed, thinly sliced)
  • 0.33 cup - Dried Wood Ear Mushrooms (rehydrated, trimmed, and thinly sliced into ribbons)
  • 1 inch_piece - Fresh Ginger (finely grated or minced)
  • 2 cloves - Garlic (finely minced)
  • 1.5 tablespoons - Chinkiang Black Vinegar (essential for authentic tang and color)
  • 0.5 teaspoon - Fine Sea Salt (to taste)
  • 0.25 teaspoon - Granulated Sugar (to balance acidity)
  • 0.5 teaspoon - Freshly Ground White Pepper (for authentic aroma and heat, adjust to taste)
  • 0.5 teaspoon - Chili Garlic Sauce (or 1/2 tsp Sichuan chili bean paste for deeper heat)
  • 1 count - Large Egg (lightly whisked for 'egg flower')
  • 0.25 cup - Spring Onions (thinly sliced, green parts only, for garnish)
  • 2 tablespoons - Fresh Cilantro (chopped, for garnish, optional)
  • 1 teaspoon - High-quality Chili Oil (for drizzling at serving, optional)

pork marinade

  • 1 teaspoon - Light Soy Sauce
  • 1 teaspoon - Shaoxing Wine (optional, for depth)
  • 1 teaspoon - Cornstarch

soup base

  • 1 tablespoon - Light Soy Sauce
  • 1 teaspoon - Dark Soy Sauce (for rich color and subtle sweetness)

finishing

  • 1 teaspoon - Toasted Sesame Oil

slurry

  • 1 tablespoon - Cornstarch
  • 2 tablespoons - Cold Water

Instructions

STEP 1: PREPARE AND MARINATE PORK.

  • Julienne the pork tenderloin.
  • In a small bowl, combine pork with 1 teaspoon light soy sauce, Shaoxing wine (if using), and 1 teaspoon cornstarch.
  • Mix well and set aside to marinate for at least 10 minutes.

STEP 2: BUILD AROMATIC BASE.

  • Heat a wok or large pot over medium-high heat.
  • Add a tablespoon of neutral oil (not in ingredients list, but assumed) and quickly stir-fry the marinated pork until just cooked through and lightly browned, about 2-3 minutes.
  • Remove the pork from the wok and set aside.
  • Add the minced ginger and garlic to the same wok, sautéing for 30 seconds until fragrant, being careful not to burn.

STEP 3: SIMMER THE BROTH.

  • Pour the high-quality chicken broth into the wok. Bring to a gentle simmer.
  • Add Chinkiang black vinegar, 1 tablespoon light soy sauce, dark soy sauce, granulated sugar, fine sea salt, freshly ground white pepper, and chili garlic sauce.
  • Stir well and allow to simmer for 5 minutes, letting the flavors meld.
  • Taste and adjust seasonings as needed, aiming for a balance of hot, sour, salty, and savory.

STEP 4: ADD SOLIDS AND THICKEN.

  • Add the diced firm tofu, fresh shiitake mushrooms, and rehydrated wood ear mushrooms to the simmering broth.
  • Cook for 2-3 minutes to heat through.
  • In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to create a smooth slurry.
  • While continuously stirring the soup in a circular motion, slowly drizzle in the cornstarch slurry until the soup reaches your desired consistency – a light, viscous texture, not overly thick.

STEP 5: CREATE EGG FLOWERS AND FINISH.

  • Reduce heat to low.
  • Slowly pour the lightly whisked large egg into the simmering soup in a thin stream, stirring gently with a spoon or chopstick to create delicate egg ribbons (egg flowers).
  • Immediately turn off the heat.
  • Stir in the toasted sesame oil.

STEP 6: SERVE AND GARNISH.

  • Ladle the hot soup into individual serving bowls.
  • Arrange the cooked pork on top, ensuring even distribution.
  • Garnish generously with thinly sliced spring onions and chopped fresh cilantro (if using).
  • For an extra layer of flavor and heat, drizzle with high-quality chili oil.
  • Serve immediately and enjoy the complex layers of flavor.