Recipe revisions

Name: Michelin-Inspired Hot and Sour Soup with Marinated Pork
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 250 g pork loin or sirloin steak, julienned; 1 tsp light soy sauce; 1 tsp Shaoxing wine (optional); 1 tsp cornstarch; 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 tbsp 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; 1 tbsp cornstarch; 2 tbsp cold water; 1 egg (lightly whisked); 1 tsp toasted sesame oil; 0.25 cup spring onions; 2 tbsp fresh coriander (optional); 1 tsp chili oil (optional)

Compare every iteration, see the accompanying notes, and jump straight into the version you need.

Hot and Sour SoupRev 1

Watch preparation: https://www.youtube.com/watch?v=KgV9Zq3aSTo

Michelin-Inspired Hot and Sour Soup with Marinated PorkRev 2

For an even deeper umami, consider adding a pinch of dried mushroom powder or a splash of mushroom stock. The key to a great hot and sour soup is balancing the four main flavors: hot, sour, salty, and savory. Always taste and adjust seasonings before serving.

Michelin-Inspired Hot and Sour Soup with Marinated PorkRev 3

Balance is everything: taste before serving and adjust hot, sour, salty, savory. Pak choy and enoki go in last to preserve texture. Winter melon soaks up the broth beautifully. Tofu skin adds silky-chewy texture — don't skip the soak. Serve with steamed rice or thin egg noodles on moderate or hard training days.

Michelin-Inspired Hot and Sour Soup with Marinated PorkRev 4

Doubanjiang adds salt so go easy on the soy and salt until you've tasted the base. Bloom the paste properly in step 4 — the red oil is the signal it's ready. Balance is everything: hot, sour, salty, savory. Pak choy and enoki go in last to preserve texture. Winter melon soaks up the broth beautifully. Serve with steamed rice or thin egg noodles on moderate or hard training days.

Title	Revision	Note
Hot and Sour Soup	1	Watch preparation: https://www.youtube.com/watch?v=KgV9Zq3aSTo
Michelin-Inspired Hot and Sour Soup with Marinated Pork	2	For an even deeper umami, consider adding a pinch of dried mushroom powder or a splash of mushroom stock. The key to a great hot and sour soup is balancing the four main flavors: hot, sour, salty, and savory. Always taste and adjust seasonings before serving.
Michelin-Inspired Hot and Sour Soup with Marinated Pork	3	Balance is everything: taste before serving and adjust hot, sour, salty, savory. Pak choy and enoki go in last to preserve texture. Winter melon soaks up the broth beautifully. Tofu skin adds silky-chewy texture — don't skip the soak. Serve with steamed rice or thin egg noodles on moderate or hard training days.
Michelin-Inspired Hot and Sour Soup with Marinated Pork	4	Doubanjiang adds salt so go easy on the soy and salt until you've tasted the base. Bloom the paste properly in step 4 — the red oil is the signal it's ready. Balance is everything: hot, sour, salty, savory. Pak choy and enoki go in last to preserve texture. Winter melon soaks up the broth beautifully. Serve with steamed rice or thin egg noodles on moderate or hard training days.