John Myers
Contents
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Ingredients
- Beef, braised or boiled
- Pork, braised or boiled
- Chicken, braised or boiled
- Duck, braised or boiled
- 1 bunch Soup vegetables
- 1 shot Oil
- 1 Diced onion
- 4 Garlic cloves chopped
- 2 tbsp Tomato paste
- 1 tbsp Sweet paprika
- 1 tbsp Rice flour
- 1 tbsp Powdered sugar
- 125 ml Soy sauce dark
- 3 L Vegetable broth
- 100 ml Vinegar
- 1 small can Sliced mushrooms, drained
- 1 small can Bean sprouts drained
- Salt and pepper
- 1 tbsp Chili Sauce (Sambal Oelek)
Instructions
- Note 1: Whenever there is meat left over, it is chopped up and frozen. This time I had 700 gr. Available. The finished soup is frozen again in appropriate portions.
- Clean and chop the soup vegetables. Roughly chop the mushrooms and sprouts. Mix the flour with the sugar.
- Heat the oil in a saucepan, let the onion and garlic light up, stir in the soup vegetables with the tomato paste and paprika and dust with the sugar-flour mixture. Let it sweat while stirring and gradually add the broth.
- Stir in the soy sauce, vinegar, sambal, salt and pepper and simmer for 30 minutes on a low flame. When the vegetables are soft, add the meat, bring to the boil briefly and puree everything in the blender or with the magic wand. If the whole thing is too thick, stretch with the broth. Finally add the mushrooms and sprouts as a filler and season to taste.
- I know from a chef friend who has been running a Chinese restaurant for 20 years that it is handled like this or something similar in gastronomy.
Nutrition
Serving: 100gCalories: 34kcalCarbohydrates: 2.4gProtein: 0.8gFat: 2.2g
