Summary

Ingredients

• 3 tablespoon, heaped vegetable stock, clear, instant
• 800 g minced meat
• oil
• 1 bunch spring onion (s)
• 4 medium carrot (s)
• 2 large onions
• 6 medium tomato (s)
• soy sauce
• Rice vinegar
• 1 small Glass mu-err mushrooms
• 1 jar bamboo shoot (s)
• 4 egg (s)
• Sauce thickener
• 1 tube tomato paste
• Sambal Oelek
• tomato ketchup
• sugar
• salt

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Instructions

1. Clean the spring onions, clean and peel the carrots, wash the tomatoes, peel the onions. Chop everything very finely or chop in a blender or Thermomix. (Thermomix: 7 seconds / level 5)
2. Fry the minced meat well in a little oil, then add the chopped vegetables to the pan. Add about 1/2 glass of water, then add 6 tablespoons of tomato paste and 3 teaspoons of sambal oelek to the pan, stir well and bring to the boil briefly.
3. Put 2 liters of water in a large saucepan and bring to a boil. Then stir the 4 eggs into the water with a whisk and add the instant stock. Cut the Mu-Err mushrooms into small pieces (approx. 2 x 2 cm) and add to the broth, then add the pan and the bamboo shoots to the pot.
4. Carefully season the soup with soy sauce, rice vinegar, tomato ketchup, salt, sugar, tomato paste, instant broth and sambal oelek until it tastes delicious and sour and hot. Thicken with a sauce thickener.
5. Bring everything to the boil again while stirring and then enjoy.
6. Good Appetite!