Sopa de Hierbas Silvestres Taiwanesa Aborigen

Acerca de esta receta

La sopa de hierbas silvestres es medicina y nutrición en la cultura aborigen de Taiwán. Las hierbas de montaña —amargas, aromáticas y densas en nutrientes— se cocinan a fuego lento en un caldo curativo que se cree aumenta la inmunidad y vitalidad. Servida con verduras de temporada y proteína, es una piedra angular de la cocina aborigen tradicional.

Ingredientes

Sirve 4

• 1 ozhierbas silvestres secas (artemisa, astragalo, hoja de goji)
• 300 gcerdo o pollo, en rodajas
• 2 largezanahorias, en rodajas
• 1 smallnabo, en cubos
• 6 cupsagua o caldo
• 1 tspsal

Instrucciones

1. 1

   Blanquear la proteina

   Hervir brevemente cerdo o pollo, luego escurrir y enjuagar.

   Bundle the herbs loosely in a piece of cheesecloth tied with kitchen twine — this makes removal effortless and keeps the broth clean.

2. 2

   Cocinar a fuego lento las hierbas

   Llevar agua a ebullicion. Agregar hierbas y proteina. Cocinar a fuego lento durante 15 minutos para infundir sabor.

   Starting with cold water rather than boiling draws out impurities more effectively.

3. 3

   Agregar verduras

   Agregar zanahorias y nabo. Cocinar a fuego lento 15 minutos hasta que las verduras esten tiernas.

   Resist the urge to rush this at a hard boil; a furious boil clouds the broth and cooks off the delicate aromatic oils in the herbs.

4. 4

   Sazonar y servir

   Probar y ajustar sal. Servir caliente en cuencos.

5. 5

   Remove herb bundle and season

   Lift out and discard the herb bundle or use a slotted spoon to remove loose herbs. Taste the broth — it should have a pleasant earthy bitterness overlaid with sweetness from the vegetables and savory depth from the meat. Add the salt gradually, tasting between additions. The broth should not taste heavily salted; the seasoning is a gentle background note.

   If the bitterness feels too sharp, a pinch of sugar or a few drops of soy sauce rounds it out without masking the herbal quality.

6. 6

   Rest and skim

   Remove the pot from the heat and let it rest, uncovered, for 3–4 minutes. Any remaining fat will rise to the surface and can be skimmed off with a spoon for a lighter broth, or left in for a richer result. The brief resting period also allows the flavors to settle and integrate.

7. 7

   Serve

   Ladle the broth, meat, and vegetables into deep bowls. The soup is traditionally served very hot, as the warmth is considered part of its restorative quality. Accompany with steamed rice on the side or enjoy the broth on its own as a restorative starter.

   A small dish of sea salt and a few slices of fresh chili placed on the table let diners adjust seasoning to their own taste, which is the traditional way of serving.

Variaciones

• •

  Agregar hongos para sabor terroso

• •

  Usar pez en lugar de cerdo

• •

  Agregar arroz o fideos para consistencia

• •

  Vegetariano: intercambiar la proteina por hongos ostra rey asados, tofu ahumado o garbanzos cocidos — ajustar el sazonamiento ligeramente hacia arriba para compensar.

Almacenamiento

Refrigerar hasta 5 dias. Se congela bien durante 2 meses.

Preguntas frecuentes