Original Beijing Soup

First bring about 5l boullion to the boil, then cook the chicken breast fillet for about 25-30 minutes. Then take it out and let it cool down. Save the brew for later.

Tear apart the cooked chicken breasts (see picture)

Soak the dried Mu Err mushrooms in lukewarm water

The vegetables: - Peel the carrots and ginger and cut into fine sticks max. 3cm long. - Peel the onions and cut into small cubes - Halve the chilli pepper and cut into narrow rings (remove the seeds) - Cut the bamboo shoots into fine strips - Wash the soybean sprouts and let them drain - Cut the mushrooms into fine strips while removing the hard middle part

Preparation 5: 2 tbsp. Heat the oil in a wok, fry the onions, then briefly fry the chilli peppers. Now add the carrot strips and the ginger and fry for about 2 minutes. Cook the bamboo shoots and mushrooms for 1 - 2 minutes. Now add the canned tomatoes and stir in well. Deglaze with the soy sauce and the stock and bring to the boil briefly. Add tomato ketchup, salt, vinegar and sugar and bring to the boil again. Add the meat and soybeans to the Beijing soup last. Mix with cornstarch and a little cold water, thicken the soup with it. Cut 1 - 2 spring onions into thin rings. Mix 1 - 2 eggs with a little water and open them with a fork and slowly pour them into the soup. Do not stir too quickly, so that you get nice long egg flakes. Try and possibly again season with vinegar, ketchup, sugar, a little more water, or even with chili paste.