Asian chicken soup à la Mäusle

Ingredients for 6 servings:

• 1,000 g chicken thighs
• 1 tbsp salt
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tsp peppercorns
• 1 small chili pepper(s), dried (piri-piri)
• ½ tsp lemongrass (powder)
• ½ tsp ginger powder
• 1 bell pepper(s), yellow
• 1 m.-large zucchini
• 250 g asparagus, green
• 10 g dried mu-err mushrooms (alternatively 100 g finely sliced ​​mushrooms)
• 1 beefsteak tomato(s)
• 100 g glass noodles
• 2 eggs
• 1 tbsp soy sauce
• Soy sauce, to taste

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

Peel and dice the onion and garlic. Bring the chicken drumsticks to a boil with 2 liters of water, the diced onion and garlic, the peppercorns, the piri-piri, the lemongrass, and the ginger powder. Reduce the heat and simmer the chicken broth, covered, for 2 hours. Pour boiling water over the mushrooms and let them simmer for 60 minutes. Drain and rinse thoroughly under cold water. Halve large mushrooms. Wash, trim, and dice the bell peppers. Wash, trim, halve, and quarter the zucchini, removing the soft part with the seeds. Cut the quarters lengthwise into strips, then cut these into small cubes. Briefly rinse the green asparagus and trim off any woody ends. Cut the asparagus into approximately 2 cm long pieces, leaving the asparagus heads whole. Set the asparagus heads aside. Wash the beefsteak tomato and dice it into small pieces. Whisk the eggs with the soy sauce. Soak the glass noodles in plenty of cold water for 10 minutes. Then drain well and roughly chop with kitchen scissors. Remove the cooked chicken drumsticks from the broth and place them on a plate. Let them cool briefly. Then remove the meat from the bones and cartilage. Pour the chicken broth through a sieve into a large pot and add the meat back in. Pour in 1 liter of water and bring to a boil. First add the diced bell peppers, 5 minutes later the asparagus pieces, and another 5 minutes later the zucchini and asparagus heads. Add the egg and soy sauce mixture to the boiling soup, stir well, and bring to a boil. Add the glass noodles and diced tomatoes, bring to a boil once, and then turn off the heat. Season the chicken soup with soy sauce to taste.