Sour – Spicy – Soup

Ingredients for 4 servings:

• 5 mushrooms (dried Chinese morels)
• 10 flowers (lily buds)
• 10 g glass noodles
• 50 g pork schnitzel
• 50 g chicken breasts
• salt and pepper
• tbsp Soy sauce, light and dark
• 1 spring onion(s)
• 50 g bamboo shoots
• 1 bunch of coriander leaves
• 1 liter chicken broth
• 1 tbsp oil
• 3 tbsp vinegar (fruit vinegar)
• 1 egg(s)
• 2 tbsp cornstarch
• chili sauce

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

sun-lá-tang

Soak the morels, lily buds, and glass noodles separately in water. Cut the meat into thin strips and marinate for 10 minutes in a marinade made from 1 tablespoon of water, salt, pepper, and half of the soy sauce. Clean and wash the spring onions, chopping the white and green parts separately. Chop the bamboo shoots. Clean and chop the coriander leaves. Clean and chop the morels. Chop the lily buds. Bring the broth to a boil in a saucepan. Heat the oil in a wok and let the white parts of the onion become translucent. Briefly fry the meat and add it to the broth. Mix in the bamboo shoots, morels, and lily buds, and bring to a boil. Season to taste with the soy sauce, salt, pepper, and vinegar. Lightly beat the egg and stir in slowly. Mix the starch with a little water to thicken the broth. Add the cut glass noodles, season with chili sauce and onion greens and sprinkle with coriander greens