Sour – Hot – Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 mushrooms (dried Chinese morels)
- 10 flowers (lily buds)
- 10 g lass noodles
- 50 g pork schnitzel
- 50 g chicken breasts
- salt and pepper
- Tablespoons soy sauce, light and dark
- 1 spring onion (s)
- 50 g bamboo shoot (s)
- 1 bunch coriander greens
- 1 liter chicken broth
- 1 tablespoon oil
- 3 tablespoon vinegar (fruit vinegar)
- 1 egg (s)
- 2 tablespoon cornstarch
- Chili sauce
Print Recipe
Pin Recipe Instructions
- Soak the morels, lily buds and glass noodles separately in water. Cut the meat into fine strips, marinate with 1 tablespoon of water, salt, pepper and half of the soy sauce for 10 minutes.
- Clean and wash the spring onions, chop the white and green parts separately. Pin the bamboo shoots. Clean and chop the coriander leaves. Clean and chop the morels. Cut up the lily buds.
- Bring the broth to the boil in a saucepan. Heat the oil in the wok, let the white onion parts turn glassy. Briefly fry the meat and add to the broth. Mix in the bamboo shoots, morels and lily buds, bring to the boil. Season to taste with the soy sauces, salt, pepper and vinegar. Beat the egg lightly, stir in slowly. Mix the starch with a little water and use it to thicken the broth. Add the cut glass noodles, season with chilli sauce and onion greens and sprinkle with coriander greens
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