Peking soup

Ingredients for 4 servings:

• 2 chicken breasts
• 3 spring onions
• 3 tomatoes, fresh or 500 g pureed
• 1 carrot(s)
• 2 eggs
• 1 tbsp oil
• 4 tbsp ketchup
• 2 tbsp sugar
• 2 tbsp vinegar
• cornstarch
• chili paste
• 1 liter of water
• ½ liter broth
• e.g. soy sauce

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the tomatoes. Cook the meat in the broth until tender, then shred it into small pieces with a fork. Grate the carrot and finely chop the spring onions. Heat the oil in a pan and sauté the spring onions. Add the tomatoes and carrot and fry briefly. Pour in the water. Add the ketchup, vinegar, and sugar. Season with the broth from the meat. Add the meat. Whisk the eggs and slowly pour them into the boiling broth and let them set briefly. Thicken the soup with cornstarch if desired and season with chili paste, if desired.