Peking soup

Ingredients for 4 servings:

• 100 g pork
• 150g tofu
• 3 mushrooms (TongKu mushrooms)
• 10 morels
• 150 g bamboo slices, cut into strips
• 1 egg(s)
• 1 liter of water
• 1 cube of chicken stock
• 2 tbsp soy sauce, dark
• 1 tsp pepper
• 3 tbsp vinegar
• 1 tbsp sambal oelek
• 3 tbsp flour (tapioca flour)
• some salt

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Soak the TongKu mushrooms and morels in warm water for 30 minutes, then cut into strips. Boil the pork for 20 minutes and cut into strips. Cut the tofu into strips. Bring the water to a boil, add the chicken stock cube and all the other ingredients (not the seasonings). Once the soup has returned to a boil, add all the seasonings (not the tapioca flour yet). Mix the tapioca flour with cold water. Then pour in slowly, stirring constantly. Reduce the heat and add the egg, stirring constantly.