Jeg elsker Hot & Sour Soup og bestiller det næsten altid, når jeg henter takeaway fra en kinesisk restaurant, så jeg tænkte, at jeg ville prøve at lave min egen version, og den blev faktisk virkelig god. Det er en skøn suppe, der både varmer og mætter, med den perfekte balance mellem syrligt og stærkt.
Min opskrift minder om den klassiske kinesiske udgave med svinekød, svampe og lily buds, men jeg har skruet lidt op for fyldet, fordi jeg godt kan lide, at der er noget at tygge på. Suppen har en let tyk, glinsende konsistens, og den hvide peber giver den karakteristiske varme, som man mærker bagerst i halsen.
Hvis du vil lave en vegetarisk version, kan du sagtens udelade svinekødet og bruge grøntsagsbouillon i stedet for hønsebouillon. Det giver stadig masser af smag, især hvis du bruger både shiitake og wood ear mushrooms. Som den er her, fungerer suppen rigtig godt som frokost, men med en skål ris ved siden af bliver den også et fint og mættende aftensmåltid.
Opskrift: Supergod Hot and Sour Soup med Tofu
2-3
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Ingredienser
1 liter hønsebouillon
4 tørrede shiitakesvampe
1 lille håndfuld tørrede wood ear mushrooms
1 lille håndfuld tørrede lily buds
1 dl bambusskud i strimler
100 g pressed tofu
½ dl hvidvinseddike
Oil til stegning
100 g svinefars
1 spsk lys soyasauce (light soy sauce)
2 tsk mørk soya sauce (dark soy sauce)
1 tsk sesamoile
½ -1 tsk hvid peber (afhængigt af hvor stærk du vil have suppen)
1 spsk chiliolie
1-2 spsk majsstivelse
1 forårsløg
Sådan gør du
- Forberedelser
- Læg shiitake, wood ear mushrooms og lily buds i blød i varmt vand i 20–30 minutter, til de er bløde.
- Skær wood ear mushrooms i mindre stykker. Fjern evt. hårde stilke fra shiitakesvampene, og skær dem i tynde skiver.
- Skær tofuen i tern. Hvis bambusskuddene ikke allerede er i strimler skæres de i strimler.
- Trim evt. enderne af lily buds hvis de er hårde, og læg det hele klar.
- Lav suppen
- Varm lidt olie i en gryde, og steg svinefarsen, til den skifter farve og er let brunet.
- Hæld hønsebouillon i gryden, og bring det i kog.
- Tilsæt shiitake, wood ear mushrooms, bambusskud og lily buds, og lad suppen småkoge i 5 minutter.
- Kom eddike, lys soyasauce, mørk soyasauce, sesamolie, hvid peber og chiliolie i, og smag til. Suppen skal være både syrlig og let stærk. Bruger du bouillon uden salt skal der tilsættes salt til suppen.
- Rør majsstivelsen ud i lidt koldt vand, og hæld den i suppen under omrøring. Lad den småkoge kort, til den bliver blank og let tyk.
- Tilsæt tofu til sidst, og varm den forsigtigt igennem et par minutter uden at røre for meget, så den ikke går i stykker.
- Smag til en sidste gang med evt. lidt ekstra hvid peber eller eddike, og drys med forårsløg lige inden servering.
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