in Soup Recipes

Turbo-fast Peking soup

updated

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Ingredients for 2 servings:

  • ½ liter of water
  • 2 tsp chicken broth powder
  • 2 tbsp ajvar
  • 1 tsp sambal oelek
  • 1 tbsp soy sauce, dark
  • 2 tbsp soy sauce, light
  • 2 tbsp spirit vinegar
  • 1 tsp, heaped sugar
  • salt and pepper
  • 1 tbsp cornstarch
  • 1 egg(s)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Bring the water and chicken stock powder to a boil and stir in all the other ingredients, except the egg. Add the cornstarch last. Bring the liquid back to a boil so the starch thickens the soup. Slowly pour the beaten egg into the soup until thin strands form. If you like, you can season with a little vinegar, soy sauce, sambal oelek, salt, or sugar, depending on the flavor you want to bring out. If you want to make it even faster, I sometimes omit the egg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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