Spicy and sour soup

Ingredients for 4 servings:

• 3 large moo-err mushrooms
• 100 g lean pork
• 100 g chicken breast fillet(s)
• 1 tsp flour
• 1 stalk(s) leek
• 1 tbsp oil (peanut oil)
• Salt
• 1,000 ml chicken broth
• 25 g glass noodles
• 75 g shrimp(s), boned
• 2 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp white wine vinegar
• 1 tbsp sugar
• 2 eggs
• 1 tbsp sesame oil
• Chili sauce, Chinese

Instructions

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

Soak the mushrooms in lukewarm water for 1 hour. Cut both meats into very fine strips and dust with flour. Cut only the white part of the cleaned leek diagonally into thin rings, and cut the drained mushrooms into very fine strips. Stir the meat in hot oil until browned and season with salt. Fry the leek for a few seconds. Pour in the stock and bring to a boil, then add the mushrooms, glass noodles, and shrimp. Whisk the cornstarch with soy sauce, white wine vinegar, and sugar and stir into the stock. Whisk the eggs with oil and pour into the soup in a thin stream, stirring continuously. Cook for another 2 minutes, then season with chili sauce if desired.