Spicy vegetable soup with shrimp balls, pigeon eggs and mushrooms

Ingredients for 2 servings:

• 8 shrimp balls, frozen, or homemade e.g. according to my recipe (database)
• 4 medium-sized shiitake mushrooms, dried
• 100 g water
• 2 g chicken broth, granulated
• 2 m.-large tomato(s), fully ripe
• 40 g carrot(s)
• 10 g ginger, fresh or frozen
• 12 sugar snap peas, fresh
• 1 spring onion(s), fresh
• 1 small pak choi
• 1 small chili pepper(s), green
• 6 eggs (pigeon eggs or quail eggs)
• 3 tbsp peanut oil
• 600 g water
• 8 g chicken broth, granulated
• 2 tbsp oyster sauce
• 1 tbsp Ketjap Manis (sweet soy sauce)
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Bakso Udang Jamur Istimewa

This soup is enjoyed in Indonesia with plenty of white rice and a mild sambal. Thaw the frozen shrimp balls and make fresh ones using this recipe: https://www.chefkoch.de/rezepte/3643151548411591/Wuerzig-exotische-Garnelenbaellchen.html Or buy frozen shrimp balls from an Asian store. Halve smaller balls lengthwise, and quarter others lengthwise. Wash all vegetables and fruit. For the mushrooms, heat the water, dissolve the chicken stock in it, and pour over the shiitake mushrooms. Soak for 30 minutes. Squeeze the chicken stock out of the mushrooms and set aside. Cut the mushroom caps into thumbnail-sized pieces. Discard the tough stems. Remove the stems from the tomatoes, peel, quarter, and deseed. Halve the quarters lengthwise and crosswise. Peel the carrot and slice it into approximately 3 mm thick slices using a corrugated grater. Peel the ginger and cut it crosswise into thin slices. Defrost frozen food. Cut off both ends of the snow peas, removing the strings on both sides. Halve larger pods diagonally. Wash the spring onions, cut the green part into 1 cm wide rolls, and cut the white and white-green parts diagonally into approximately 2 cm wide pieces and keep them separate. Remove the leaves from the bok choy head. Cut the white part crosswise into approximately 1 cm wide pieces. Cut the green part into thirds lengthwise and cut it crosswise into approximately 1 cm wide strips. Keep them separate. Cut the small green chili crosswise into thin slices, leaving the seeds and discarding the stalk. Boil the pigeon eggs hard for 6 minutes, rinse in cold water, and peel. For the broth, heat the water in a 3-liter saucepan, add the mushroom broth along with the chicken broth, oyster sauce, and soy sauce, and bring to a simmer. Heat the peanut oil in a medium pan. Add the carrots and ginger and stir-fry for 2 minutes. Add the snow peas, white spring onions, and white bok choy pieces, along with the tomato and mushroom pieces, and stir-fry for 1 minute. Pour the contents of the pan into the simmering broth. Add the shrimp pieces and the remaining vegetables, simmer for 2 minutes, season with salt and pepper, garnish, and serve immediately. Serve with white rice.