Hot and sour soup

Ingredients for 4 servings:

• 2 tbsp morels or mu err mushrooms, dried
• 350 g chicken breast
• 1 medium-sized bell pepper(s)
• 1 stalk(s) leek
• 1 large onion(s)
• 1 garlic clove(s)
• 25 g glass noodles
• 120 g bamboo shoots
• 1.2 liters of chicken broth
• 5 tbsp soy sauce
• 2 tbsp wine vinegar
• 1 pinch(s) of salt and pepper
• 2 tbsp sesame oil for frying
• 1 tbsp sambal oelek

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Soak the morels or mu err mushrooms in warm water and then chop them finely. Cut the meat into thin strips and fry them in a pan with oil. In the meantime, wash, trim, and chop the leeks and bell peppers. Also cut the onion, garlic, and bamboo shoots into sticks. Add the vegetables and morels to the meat and cook briefly. Deglaze with the chicken stock and simmer for about 10 minutes. Stir the glass noodles into the soup and season generously with soy sauce, vinegar, salt, pepper, and sambal oelek. To make it a little thicker, I thickened it with 3 tablespoons of starch dissolved in cold water.