Chicken soup with glass noodles

Ingredients for 4 servings:

• 375 g chicken
• 25 g fat
• 1 onion(s)
• some curry powder
• 1 liter of water
• 4 tsp instant chicken broth
• 125 g leek
• 100 g bamboo shoots
• 25 g tomato peppers
• 1 can of mushrooms
• 1 bell pepper(s)
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 50 g glass noodles, Chinese
• possibly sugar
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

spicy, piquant

Dice the onion and tomato peppers. Cut the chicken into strips and fry in the fat. Add the diced onion and curry powder and fry briefly, then deglaze with the water. Add the instant broth. Slice the leek into rings and the bamboo shoots into strips. Add them to the broth along with the mushrooms and the tomato pepper pieces and bring to a boil. Season the soup generously with soy sauce, vinegar, salt, and sugar and simmer for 3 minutes. Pour boiling water over the glass noodles and let them stand for 3 minutes, then rinse and add them to the soup. Serve immediately.