Vegetarian Chinese sweet and sour hot soup

Ingredients for 6 servings:

• 1 onion(s)
• 1 carrot(s)
• 1 bell pepper
• 1 jalapeño(s)
• 1 jar of bamboo shoots (370 ml)
• 2 tbsp sesame oil
• 50 ml soy sauce
• 4 tbsp ketchup
• 5 stock cubes
• 6 tbsp sauce thickener
• 3 eggs
• 1 spring onion(s)
• 1 tbsp vinegar
• 1 tbsp sugar
• 100 g glass noodles
• 3 liters of water
• 4 drops of sesame oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Finely chop the onion, carrots, bell pepper, and jalapeño. Heat sesame oil in a pot. First toss the carrots in the oil, then the onion, and finally the bell pepper and jalapeño. Stir a few times so the sesame oil coats the vegetables. Do everything quickly so the vegetables stay nice and crunchy. Drain the bamboo shoots and add them, stirring again. Deglaze with soy sauce. Mix the water with the stock cubes. Then fill the pot with the stock and stir in the ketchup. Meanwhile, whisk the eggs in a bowl with a tablespoon of water. Prepare the glass noodles in a separate pot according to the package instructions. Thicken the soup with a sauce thickener and bring to a boil. Cut the leek into fine rings and add to the soup. Then carefully and slowly add the eggs to the soup. The typical egg threads will form. Season with vinegar and sugar and add 4 drops of sesame oil. Stir again, then serve the soup with the glass noodles. This recipe was developed after much experimentation.