Asian soup

Ingredients for 6 servings:

• 1 soup chicken, approx. 1.5 kg
• 1 thick slice of beef leg(s), approx. 500 – 600 g
• 1 slice(s) of bacon, approx. 150 g
• 1 bunch of soup vegetables
• 1 large onion(s)
• 3 garlic cloves
• 10 allspice berries
• 2 bay leaves
• 4 kaffir lime leaves
• 1 piece(s) ginger root, thumb-sized
• Salt
• 2 small pak choi
• 1 bell pepper(s), green
• 4 oyster mushrooms or shiitake or brown mushrooms
• 1 large carrot(s)
• 1 jar of bamboo shoots, approx. 330 g
• n. B. sugar
• e.g. rice vinegar or other neutral vinegar
• n. B. Soy sauce, light
• n. B. Sambal Oelek
• 150 g soy sprouts
• ½ pack of glass noodles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours 20 minutes; Total time approx. 4 hours 50 minutes

takes time, varied

For the broth, wash the chicken, leg of lamb, and bacon and place them in a very large pot. Thoroughly wash the vegetables (do not peel the vegetables), roughly chop the peeled onion, and add them to the pot with the meat. Fill with cold water until everything is covered. Wash and slice the ginger, press the garlic, and simmer gently with allspice, bay leaves, lime leaves, and a little salt for about 3 to 4 hours, until all the flavor is infused into the broth. Meanwhile, wash the pak choi, bell peppers, and fresh bean sprouts. Peel the carrot and julienne the bamboo shoots (small sticks, 2 x 2 x 50 mm). Dice the bell peppers and cut the mushrooms into bite-sized pieces. Remove the stalk from the pak choi and halve the individual leaves lengthwise. When the broth has a strong flavor and the meat falls off the bones, filter everything through a sieve lined with a clean kitchen towel and remove any excess fat. Add the chopped vegetables and bean sprouts to the broth and cook for about 5 minutes. Finally, season the soup with vinegar, sugar, soy sauce, sambal oelek, and salt (be careful! Soy sauce is already very salty). Optionally, pour boiling water over half a package of glass noodles and let them soak for about 10 minutes. Then drain the noodles, cut them into about 3 cm lengths, and add them to the soup. Note: Making the broth for the soup yourself is really worth it, even if it takes time. It simply tastes better than jarred or instant broth. But those will work in a pinch, too. The vegetables can be varied depending on your taste and mood. Always use fresh vegetables, not frozen or canned products. Bamboo shoots are an exception. You can also cook a chicken breast for about 20 minutes while preparing the broth and then cut it into small cubes and add it to the finished soup. Or fry 250 g of ground pork in a pan until crumbly and add it to the soup. A firm fish fillet cut into large cubes is also very tasty and is briefly simmered in the finished soup.