Sour and Spicy Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 large Mu-Err mushrooms
- 100 g pork, lean
- 100 g chicken breast fillet (s)
- 1 teaspoon flour
- 1 leek
- 1 tablespoon oil, (peanut oil)
- salt
- ml 1,000 chicken broth
- 25 g lass noodles
- 75 g shrimp (s), loosened
- 2 tablespoon cornstarch
- 2 tablespoon soy sauce
- 2 tablespoon white wine vinegar
- 1 tablespoon sugar
- 2 egg (s)
- 1 tablespoon sesame oil
- Chili sauce, Chinese
Print Recipe
Pin Recipe Instructions
- Soak the mushrooms in lukewarm water for 1 hour.
- Cut both types of meat into very fine strips and dust with the flour. Only cut the white part of the cleaned leek diagonally into thin rings, cut the drained mushrooms into the finest strips. Put the meat in hot oil while stirring, let it color and season with salt. Fry the leek for a few seconds. Pour in the broth and bring to the boil, then add the mushrooms, glass noodles and prawns.
- Whisk the cornstarch with soy sauce, white wine vinegar and sugar and stir into the broth. Whisk eggs with oil and pour into the soup in a thin stream while stirring. Cook for another 2 minutes and then season with chilli sauce if required.
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