Spicy – sour soup

Ingredients for 8 servings:

• 2 ½ liters of water
• 3 chicken thighs
• 2 slices of ginger
• 2 m.-sized carrot(s)
• 1 tbsp morels, dried
• 1 cup bamboo shoots
• 150 ml soy sauce
• 2 tbsp sugar
• 1 tsp salt
• 60 ml vinegar, e.g. wine vinegar, not apple cider vinegar
• 4 tbsp cornstarch
• 3 m.-sized eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the water, meat, and ginger in a pot. Bring to a boil, skim off any foam, then simmer for 20 minutes. Meanwhile, soak the dried morels in lukewarm water, then chop them. Cut the carrots into strips. When the soup is ready, remove the thighs and let them cool. Remove the meat from the bones. Now add the vegetables, meat, and all the spices (except the starch) to the soup and continue cooking. Dissolve the starch with a little water to thicken the soup. Finally, pour in the beaten eggs. Similar to cooking pudding until it bubbles, slowly pour in the eggs. But don’t stir, or the eggs won’t look good. Stir before eating. Vegetarians can use vegetable soup as the soup base and substitute diced tofu for the meat.