Peking soup sweet and sour

Ingredients for 4 servings:

• 1 large onion(s), finely diced
• 1 small can of mushrooms, sliced
• 1 jar bamboo slices, cut into fine strips
• 1 handful of soybeans
• 1 small carrot(s), cut into fine strips
• 3 cloves garlic, finely diced
• 1 piece(s) ginger (small piece), grated
• 1 ½ tbsp oil (sesame oil)
• 1 ¼ liters of water
• 1 ½ tbsp tomato paste
• 1 ½ tbsp cornstarch
• 4 tbsp vinegar (dark rice vinegar)
• 2 ½ tbsp sugar
• 1 pinch of salt
• 2 ½ tbsp soy sauce, light
• 2 medium-sized eggs, beaten
• 1 ½ tbsp instant Chinese chicken broth
• 2 tsp sambal oelek
• 2 ½ tbsp soy sauce, dark

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preparation without a wok

In a pan, fry the onions, mushrooms, bamboo shoots, soybeans, carrot strips (peel the carrot into strips with a potato peeler and cut the resulting zest into thin strips with a knife), garlic, and grated ginger in hot sesame oil. Then, add everything to a pot and bring to a boil with 1 liter of water and the light and dark soy sauces. Then, add the tomato paste. Mix the cornstarch with the remaining 250 ml of water in a glass and stir it into the soup. Add the rice vinegar, sugar, and salt, and bring everything to a boil. Slowly add the beaten eggs in a circular motion (the soup must be boiling). Once the egg has set, remove the pot from the heat. Add the Chinese chicken broth powder and, depending on your desired spiciness, add 1-2 teaspoons of sambal oelek to taste.