중식 테이크아웃을 시킬 때 거의 항상 주문하는 메뉴가 Hot and Sour Soup인데, 이번에는 직접 만들어 보기로 했습니다. 기대보다 훨씬 맛있게 나와서 솔직히 많은 식당 버전보다 더 마음에 들었어요. 새콤하고 매콤한 균형이 잘 맞고 은근히 든든한 따뜻한 수프입니다.
제 레시피는 돼지고기, 버섯, 금침채를 넣는 전통적인 중국식과 비슷하지만, 저는 좀 더 먹을거리 있는 수프를 좋아해서 재료를 조금 넉넉하게 넣습니다.
채식 버전으로 만들고 싶다면 돼지고기를 빼고 좋은 채수로 바꿔 주세요. 표고버섯과 목이버섯 덕분에 충분히 깊은 맛이 납니다. 그냥 먹어도 든든한 점심이 되고, 밥을 곁들이면 충분한 저녁 식사도 됩니다.
레시피 Hot and Sour Soup
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재료
닭육수 1리터
말린 표고버섯 4개
말린 목이버섯 한 줌
금침채 한 줌
잘게 채 썬 죽순 100 g
프레스드 두부 100 g
식초 60 ml
식용유 약간
돼지고기 다짐육 100 g
연한 간장 1 큰술
진한 간장 2 작은술
참기름 1 작은술
흰후추 ½–1 작은술
고추기름 1 큰술
물에 푼 전분 1–2 큰술
대파 조금 (얇게 썬 것)
만드는 법
- 재료 준비
- 말린 표고버섯, 목이버섯, 금침채를 뜨거운 물에 20〜30분 정도 불린다.
- 표고의 단단한 기둥을 제거하고 얇게 썬다. 목이버섯은 먹기 좋게 자른다.
- 두부는 작은 깍둑썰기로 자르고, 죽순은 잘게 채 썬다.
- 금침채의 질긴 끝부분을 제거한다.
- 수프 만들기
- 냄비에 기름을 약간 두르고 돼지고기를 볶아 색이 변할 때까지 익힌다.
- 닭육수를 붓고 끓인다.
- 표고버섯, 목이버섯, 죽순, 금침채를 넣고 5분 정도 끓인다.
- 식초, 연한 간장, 진간장, 참기름, 흰후추, 고추기름을 넣고 맛을 본다. 새콤하고 약간 매콤한 맛이 나야 한다.
- 물전분을 넣고 은근히 걸쭉하게 만든다.
- 두부를 넣고 부서지지 않도록 조심해서 데운다.
- 필요하면 식초나 흰후추로 마지막 간을 하고, 대파를 올려 마무리한다.
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11/14/2025 07:00 am GMT
