Sour and spicy glass noodle soup

Ingredients for 6 servings:

• 2 liters of chicken broth
• 500 g chicken breasts cut into strips
• 1 tbsp ginger, finely chopped
• 1 bunch of spring onions with greens, cut into rings
• 3 carrots, cut into strips
• 1 small can of bean sprouts
• 1 can of bamboo shoots
• ½ red bell pepper(s), cut into strips
• 2 eggs
• 2 tbsp oil
• 100 g glass noodles
• 15 g dried mu-err mushrooms
• 3 tbsp cornstarch
• 8 tbsp soy sauce
• 4 tbsp vinegar (rice vinegar)
• 2 tbsp tomato paste
• 1 tsp sugar
• 2 tsp sambal oelek
• 4 tbsp oil (sesame oil), dark

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pour boiling water over the dried moo-err mushrooms and let them steep until soft, then cut into strips. Pour boiling water over the glass noodles, let them steep for 5-6 minutes, drain, and cut into shorter pieces with scissors. Chop the ginger, cut the meat and vegetables into strips or rings. Drain the bean sprouts and bamboo shoots. Beat the eggs and cook them in oil to make an omelet. Cut the omelet into thin strips. Mix the starch with the soy sauce, rice vinegar, tomato paste, sugar, sesame oil, and sambal oelek until smooth. Bring the chicken stock and chopped ginger to a boil, add the chicken breast strips, and simmer for 5 minutes. Add the moo-err mushroom strips, carrot sticks, and bell pepper strips, along with the starch and soy sauce mixture, and bring to a boil briefly. Add the remaining vegetables, the omelet strips, and the glass noodles, heat briefly again, and season to taste if necessary.