Me encanta una buena Hot & Sour Soup y casi siempre la pido cuando compro comida china para llevar, así que pensé que era hora de intentar hacerla yo misma. Quedó sorprendentemente sabrosa y, si me preguntas, incluso mejor que muchas de las versiones de restaurante. Esta sopa es reconfortante y saciante, con el equilibrio justo entre lo ácido y lo picante.
Mi receta se mantiene cerca de la versión china tradicional con cerdo, hongos y Lily Buds, pero a mí me gustan las sopas con un poco más de cuerpo, así que añadí un poco más de todo.
Si quieres hacerla vegetariana, puedes omitir el cerdo y usar un buen caldo de verduras en lugar del de pollo. Seguirá teniendo mucho sabor gracias a los hongos shiitake y wood ear. Tal como está, esta sopa es perfecta para el almuerzo, pero con un tazón de arroz al lado también funciona muy bien como una cena completa.
Receta: Hot and Sour Soup – mi sopa china favorita, agria y picante
2
servings as a main course, 4 as a starter or a side dishKeep the screen of your device on
Ingredientes
1 litro de caldo de pollo
4 hongos shiitake secos
1 puñado pequeño de hongos wood ear secos
1 puñado pequeño de Lily Buds secas
½ taza de brotes de bambú, cortados en tiras finas
100 g de pressed tofu
¼ taza de vinagre blanco
Aceite para freír
100 g de carne molida de cerdo
1 cda de salsa de soya clara
2 cdta de salsa de soya oscura
1 cdta de aceite de sésamo
½ -1 cdta de pimienta blanca, según el gusto
1 cda de aceite de chile
1-2 cda de fécula de maíz
1 cebollín, finamente picado
Preparación
- Preparación previa
- Remoja los hongos shiitake, los wood ear y las Lily Buds en agua caliente durante 20–30 minutos, o hasta que estén suaves.
- Retira los tallos duros de los shiitake y córtalos en láminas finas.
- Corta los hongos wood ear en trozos más pequeños. Si los brotes de bambú no vienen cortados, córtalos en tiras delgadas.
- Quita los extremos duros de las Lily Buds y reserva todo.
- Hacer la sopa
- Calienta un poco de aceite en una olla y cocina la carne molida de cerdo hasta que cambie de color.
- Agrega el caldo de pollo y lleva a ebullición.
- Añade los hongos shiitake, los wood ear, los brotes de bambú y las Lily Buds. Cocina a fuego lento durante 5 minutos.
- Incorpora el vinagre, la salsa de soya clara, la oscura, el aceite de sésamo, la pimienta blanca y el aceite de chile. Prueba y ajusta. La sopa debe ser ácida y ligeramente picante. Si usas caldo sin sal, añade sal al gusto.
- Disuelve la fécula de maíz en un poco de agua fría y agrégala a la sopa. Cocina a fuego lento hasta que esté brillante y ligeramente espesa.
- Agrega el tofu al final y calienta suavemente unos minutos sin mover demasiado para que no se rompa.
- Prueba nuevamente y ajusta con un poco más de pimienta blanca o vinagre si es necesario. Espolvorea con cebollín antes de servir.
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