Peking soup

Ingredients for 8 servings:

• 1 onion(s)
• 3 spring onions
• 1 piece(s) of ginger root, approx. 5-8 cm
• 4 cloves garlic
• 10 tbsp soy sauce
• 4 glasses of chicken broth, with chicken fillet, 340 ml each
• 1 liter of water
• 4 tbsp tomato paste
• 2 jars of bamboo shoots
• 1 jar mung bean sprouts
• 8 tbsp cornstarch
• 5 tbsp rice vinegar
• 6 tbsp sugar
• Salt
• 5 eggs
• Mu-Err mushrooms
• 2 handfuls of Chinese cabbage
• 5 tsp Sambal Oelek, or more or less to taste

Instructions

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

Prepare the mushrooms according to the instructions. Place the peeled onions, spring onions, ginger, and garlic in a blender, puree with an immersion blender, or chop everything very finely. Then fry everything in a large pot. Add 10-12 tablespoons of soy sauce, the chicken broth, and 1 liter of water. Bring the soup to a boil. Meanwhile, transfer the chicken to a plate, shred it, and blend/puree/chop the bamboo shoots. Once the soup is boiling, add the tomato paste, chopped bamboo shoots, and mung bean sprouts to the soup. Bring everything back to a boil. Then add the rice vinegar, sugar, and a pinch of salt, and season to taste. Whisk the eggs and slowly pour them into the soup in a circular motion. Wait until it thickens, then stir. Now add the chicken. Dissolve the cornstarch in the cold water, stir it into the boiling soup, and wait until it thickens. If it doesn’t thicken enough, simply repeat the process. At the end of the soup, bring it back to a boil, then remove from the heat and add the finely chopped Chinese cabbage, mushrooms, and sambal oelek. You can also serve the sambal oelek on the side and add more spice during the meal.