Jeg elsker Hot and Sour Soup og bestiller det nesten alltid når jeg henter takeaway fra en kinesisk restaurant, så jeg bestemte meg for å prøve å lage min egen versjon, og den ble faktisk veldig god. Dette er en deilig suppe som både varmer og metter, med den perfekte balansen mellom syrlig og sterk.
Oppskriften min ligner den klassiske kinesiske varianten med svinekjøtt, sopp og lily buds, men jeg har økt mengden fyll litt fordi jeg liker at det er noe å tygge på. Suppen får en lett tykk og blank konsistens, og den hvite pepperen gir den karakteristiske varmen man kjenner bakerst i halsen.
Hvis du vil lage en vegetarisk variant, kan du fint utelate svinekjøttet og bruke grønnsakskraft i stedet for kyllingkraft. Det gir fortsatt masse smak, spesielt hvis du bruker både shiitake og wood ear mushrooms. Som den er her, fungerer suppen veldig godt som lunsj, men sammen med en bolle ris blir den også et fint og mettende middagsmåltid.
Oppskrift: Supergod Hot and Sour Soup med tofu
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Ingredienser
1 liter kyllingkraft
4 tørkede shiitakesopp
1 liten håndfull tørkede wood ear mushrooms
1 liten håndfull tørkede lily buds
1 dl bambusskudd i strimler
100 g pressed tofu
½ dl hvitvinseddik
olje til steking
100 g kjøttdeig av svin
1 ss lys soyasaus (light soy sauce)
2 ts mørk soyasaus (dark soy sauce)
1 ts sesamolje
½ -1 ts hvit pepper etter hvor sterk du vil ha suppen
1 ss chililolje
1-2 ss maisstivelse
1 vårløk
Slik gjør du
- Forberedelser
- Legg shiitake, wood ear mushrooms og lily buds i bløt i varmt vann i 20–30 minutter til de blir myke.
- Skjær wood ear mushrooms i mindre biter. Fjern eventuelle harde stilker på shiitaken og skjær soppen i tynne skiver.
- Skjær tofu i terninger.
- Hvis bambusskuddene ikke allerede er strimlet, skjærer du dem i strimler. Trim eventuelle harde ender på lily buds og sett alt klart.
- Lag suppen
- Varm litt olje i en gryte og stek svinekjøttdeigen til den skifter farge og blir lett brunet.
- Hell kyllingkraften i gryten og kok opp.
- Tilsett shiitake, wood ear mushrooms, bambusskudd og lily buds og la suppen småkoke i 5 minutter.
- Ha i eddik, lys soyasaus, mørk soyasaus, sesamolje, hvit pepper og chililolje og smak til. Suppen skal være både syrlig og lett sterk. Hvis du bruker usaltet kraft, må du tilsette litt salt.
- Rør maisstivelsen ut i litt kaldt vann og hell den i suppen mens du rører. La suppen småkoke til den blir blank og lett tykk.
- Tilsett tofu til slutt og varm den forsiktig et par minutter uten å røre for mye slik at den ikke faller fra hverandre.
- Smak til en siste gang med litt ekstra hvit pepper eller eddik om nødvendig, og dryss over vårløk rett før servering.
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