Pour half of the chicken broth (approx. 2 liters) into a sufficiently large saucepan (freeze the rest of the broth for the next time). Finely dice the peppers, carrots, leek and spring onions or cut into rings and add to the stock. Clean the fresh bamboo shoots well, cut in half and also add to the broth. Heat the broth and simmer for 15-20 minutes.
Add the chicken, sambal oelek, tomato paste, brown sugar, paprika powder, white wine vinegar and the soy sauce (light and dark) to the soup, season with salt and pepper (the quantities in the recipe can be varied according to taste until the "sweetness" and "Acid" is balanced). After the soup is well seasoned, the cornstarch is mixed well with a little water and added to the soup.
Reduce the temperature until the soup only simmers slightly (level 2 on the induction field). Whisk the eggs well and let them flow slowly into the soup, stirring constantly. Arrange, garnish to taste and serve hot. GOOD APPETITE !
GENERAL: This soup is really very healthy and is ideal for strengthening the immune system and warding off colds. The effort is significantly higher and the price for the fresh ingredients is also higher than for most other soups - but the effort is worth it!