Spicy Chinese soup

Ingredients for 4 servings:

• 30 g mushrooms, Chinese, dried
• 50 g glass noodles
• 250 g pork fillet(s)
• salt and pepper
• 2 tbsp soy sauce
• 100 g carrot(s)
• 1 bunch of spring onions
• 3 tbsp oil
• 100 g peas, frozen
• 1 liter meat broth
• 130 g bamboo shoots
• 50 g soybean sprouts
• 5 chili peppers
• Sambal Oelek
• ½ bunch parsley

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Soak the mushrooms in warm water for a few hours. Add the glass noodles to plenty of boiling water, remove from the heat, and let them swell, covered, for about 4 minutes. Pour into a colander, rinse with cold water, and drain. Meanwhile, cut the meat into strips, season with salt and pepper, and drizzle with the soy sauce. Peel and wash the carrots, cut four notches lengthwise into each one for the “petals,” and slice them. Wash the spring onions and slice them into rings. Heat the oil in a pot and briefly sauté the meat. Add the prepared vegetables and peas. Top up with the broth. Bring the soup to a boil and simmer for another 10 minutes. Add the bamboo shoots, soybean sprouts, glass noodles, drained mushrooms, and chilies, and let stand for 5 minutes. Season the soup with sambal and garnish with parsley. Ideal for the cold season. Tip: Instead of fillet, use sausage meat as a cheaper alternative.