Hot and Sour Soup は中華のテイクアウトを頼む時につい選んでしまう料理で、ずっと自分でも作ってみたいと思っていました。実際に作ってみたら想像以上においしくて、正直なところお店のものより気に入っています。酸味と辛味のバランスが良く、体がほっとするような温かいスープです。
レシピは豚肉、きのこ、金針菜を使った中国の伝統的なスタイルに近いですが、少し食べごたえが欲しいので具材は少し多めにしています。
ベジタリアンにしたい場合は豚肉を抜いて、鶏ガラの代わりに良い野菜だしを使ってください。しいたけときくらげの旨味でしっかり味が出ます。軽いランチにも、白ご飯を添えれば満足できる夕食にもなります。
レシピ Hot and Sour Soup
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材料
鶏だし 1リットル
干ししいたけ 4個
干しきくらげ ひとつかみ
金針菜 ひとつかみ
細切りのたけのこ 100 g
押し豆腐 100 g
酢 大さじ4
炒め油 少量
豚ひき肉 100 g
薄口しょうゆ 大さじ1
濃口しょうゆ 小さじ2
ごま油 小さじ1
白こしょう 小さじ½〜1
ラー油 大さじ1
片栗粉 大さじ1〜2（少量の水で溶く）
ねぎ 適量（小口切り）
作り方
- 下準備
- 干ししいたけ、きくらげ、金針菜を熱湯に20〜30分浸して柔らかくする。
- しいたけの軸を取り、薄切りにする。きくらげは食べやすく切る。
- 押し豆腐は小さな角切りにする。たけのこが細切りでなければ薄く切る。
- 金針菜の固い部分を取り除く。
- スープを作る
- 鍋に油を少し熱し、豚ひき肉を炒めて色が変わるまでしっかり火を通す。
- 鶏だしを加えて沸騰させる。
- しいたけ、きくらげ、たけのこ、金針菜を入れて5分煮る。
- 酢、薄口しょうゆ、濃口しょうゆ、ごま油、白こしょう、ラー油を加えて味を見る。酸味と辛味のバランスが大事。だしが無塩の場合は少し塩を足す。
- 水溶き片栗粉を加えて軽くとろみをつける。
- 豆腐をそっと入れ、崩れないように弱火で温める。
- 味をみて酢や白こしょうで調える。仕上げにねぎを散らす。
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11/14/2025 07:00 am GMT
