Peking soup

Ingredients for 4 servings:

• some peanut oil for frying
• 1 onion(s)
• 1 piece(s) ginger
• 1 tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• 1 liter of water
• 1 tbsp tomato paste
• 1 handful of bamboo shoots
• 1 handful of soybeans
• 1 handful of baby corn, small
• 1 handful of bean sprouts
• 1 tbsp cornstarch
• some water to mix
• 3 tbsp rice vinegar, dark
• 2 tbsp sugar
• Salt
• 2 eggs
• 1 tbsp chicken broth powder, Chinese
• 1 tbsp sesame oil
• 1 handful of Chinese cabbage
• 1 tsp sambal oelek
• 2 cloves garlic

Instructions

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

hot and sour soup

Heat the peanut oil until very hot. Finely chop the onion, ginger, and garlic cloves and fry until brisk. Add the light and dark soy sauces. Deglaze with 1 liter of water and bring to a boil. Stir in the tomato paste and add a handful each of finely chopped bamboo shoots, soybeans, baby corn, and bean sprouts. Tip: If you like, you can also use any other vegetables you like, such as mushrooms, broccoli, or hearts of palm. Bring everything to a boil. Mix the starch with a little water and stir in. Add the dark rice vinegar, sugar, and salt. Whisk the eggs and slowly pour them into the soup in a circular motion. Wait a moment until the egg is set, then scrape it from the bottom of the wok. Remove from the heat, add the Chinese chicken stock powder, sesame oil, shredded Chinese cabbage, and sambal oelek for spiciness. Tip: If you like, you can also add some seared chicken at the end. The whole recipe sounds very complicated because of the many ingredients, but it’s actually really simple; you just have to pour everything together and it usually works every time.