Summary

Ingredients

• 1 onion (s)
• 1 carrot (s)
• 1 bell pepper
• 1 jalapeño
• 1 jar bamboo shoot (s) (370 ml)
• 2 tablespoon sesame oil
• 50 ml soy sauce
• 4 tablespoon ketchup
• 5 stock cubes
• 6 tablespoon sauce thickener
• 3 egg (s)
• 1 spring onion (s)
• 1 tablespoon vinegar, approx.
• 1 tablespoon sugar, approx.
• 100 g lass noodles
• 3 liters water
• 4 drops sesame oil

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Instructions

1. Chop the onion, carrots, bell pepper and jalapeño into small pieces.
2. Heat sesame oil in a saucepan. First toss the carrots in the oil, then the onion and finally the peppers and jalapeño. Stir back and forth a few times so that the sesame oil covers the vegetables. Do everything quickly so that the vegetables stay nice and crisp. Drain the bamboo shoots, add them and stir again. Deglaze with soy sauce.
3. Mix the water with the stock cubes. Then fill the pot with the broth and stir in the ketchup. At the same time, whisk the eggs in a bowl with a tablespoon of water.
4. Prepare the glass noodles in a separate saucepan according to the instructions on the packet.
5. Thicken the soup with a sauce thickener and bring to the boil. Cut the leek into fine small rings and add to the soup. Then carefully and slowly pour the eggs into the soup. The typical egg threads are formed. Season with vinegar and sugar and add 4 drops of sesame oil. Stir again, then serve the soup with the glass noodles.
6. This recipe came about after a lot of experimentation.