Spicy soup with vegetables and egg

Ingredients for 2 servings:

• 60 g mung bean sprouts, fresh
• 2 m.-large tomato(s), fully ripe
• 4 small onions, red
• 3 medium-sized garlic cloves, fresh
• 2 small chili peppers, green, fresh or frozen
• 1 m.-sized carrot(s)
• 1 Pepper, red, long, mild
• 2 tbsp sunflower oil
• 400 g water
• 8 g chicken broth (strong bouillon)
• 1 tbsp oyster sauce (saus tiram)
• 2 eggs, size M
• 2 tbsp celery leaves, fresh or frozen
• 2 tbsp sesame oil, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A quick, spicy, and vitamin-rich soup with mung sprouts and carrots. Recipe from Szechuan, China.

Rinse the mung bean sprouts in a sieve, shake dry, sort through, and arrange whole in serving bowls. Remove the stems from the tomatoes, peel them, quarter them lengthwise, and remove the green stalks and seeds. Halve the quarters crosswise. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the small green chilies, slice them crosswise into thin rings, leaving the seeds and discarding the stalks. Wash the carrot, trim both ends, peel them, and slice them into approximately 3 mm thick slices using a corrugated grater. Wash the fresh red peppers, remove the stems, and slice them diagonally into approximately 6 mm wide pieces, leaving the seeds. Heat a wok, add the sunflower oil, and heat until hot. Add the onions, garlic cloves, and chilies and stir-fry until the onions are translucent. Add the carrots and peppers and stir-fry for 2 minutes. Then add the tomato slices, stir-fry for 1 minute, and deglaze with the water. Dissolve the chicken broth and oyster sauce in the broth and season with salt and freshly ground pepper. Crack the eggs and break them into the simmering broth. Once the egg whites have set, ladle the soup into serving bowls, garnish, and serve with toasted bread.