Peking Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 tablespoon soy sauce, each light and dark
- 1 liter water
- 1 tablespoon tomato paste
- 1 handful bamboo shoot (s)
- 1 handful soybeans
- 1 handful corn cobs, small ones
- 1 handful bean sprouts
- 1 tablespoon cornstarch
- 3 tablespoon rice vinegar, dark
- 2 tablespoon sugar
- salt
- 2 egg (s)
- 1 tablespoon stock powder (chicken stock powder), Chinese
- 1 tablespoon sesame oil
- 1 handful Chinese cabbage
- 1 teaspoon sambal oelek
- 1 piece (s) ginger
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Heat the peanut oil vigorously.
- Cut the onion, ginger and garlic cloves into small pieces and sauté well. Pour light and dark soy sauce over it. Deglaze with 1 liter of water, bring everything to a boil. Stir in tomato paste, add a handful of chopped bamboo shoots, soybeans, corn cobs and soybean sprouts. If you want, you can also use any other vegetables, for example mushrooms, broccoli or palm hearts.
- Boil everything up. Mix starch with water and stir in. Add the dark rice vinegar, sugar and salt. Whisk eggs, slowly pour in a circle into the soup. Wait a moment for the egg to set and then scrape off the bottom of the wok. Remove from fire, add Chinese chicken broth (powder), sesame oil, sliced Chinese cabbage and sambal olek for the spiciness. If you want, you can also add fried chicken at the end.
- The whole recipe sounds very elaborate due to the many ingredients, but it is totally simple, actually you just have to pour everything together and it usually always works.
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