Beijing Soup Sweet – Sour
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s), finely diced
- 1 small Can (s) mushrooms, sliced
- 1 glass bamboo slices, cut into fine strips
- 1 handful soybeans
- 1 small carrot (s), cut into fine strips
- 3 cloves garlic, finely diced
- 1 piece (s) ginger (small ), grated
- 1 ½ tablespoon oil (sesame oil)
- 1 ¼ liters water
- 1 ½ tablespoon tomato paste
- 1 ½ tablespoon cornstarch
- 4 tablespoon vinegar (dark rice vinegar)
- 2 ½ tablespoon sugar
- 1 pinch (s) salt
- 2 ½ tablespoon soy sauce, light
- 2 m. Egg (s), whisked
- 1 ½ tablespoon chicken broth, instant, Chinese
- 2 teaspoons sambal oelek
- 2 ½ tablespoon soy sauce, dark
Print Recipe
Pin Recipe Instructions
- In a pan, fry the onions, mushrooms, bamboo strips, soybeans, carrot strips (peel the carrot into strips with a potato peeler and cut the resulting zest into thin strips with a knife) as well as the garlic and grated ginger in hot sesame oil. Everything is then put in a saucepan and brought to the boil with 1 liter of water and the light and dark soy sauce. Now the tomato paste is added. Mix the cornstarch with the remaining 250 ml of water in a glass and stir it into the soup. After rice vinegar, sugar and salt have been added, everything is boiled. Now add the beaten eggs slowly and in a circular motion (the soup has to boil). After the egg has set, the pot can be removed from the stove. Now add the Chinese powder for chicken broth and taste it with 1-2 teaspoons of sambal oelek, depending on the degree of spiciness you want.
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