Chinese Soup with Mushrooms

Last Updated on December 20, 2024

Thick spicy soup that warms up perfectly in winter. The recipe comes from a Chinese cookbook. Serve very hot!

Ingredients:

1.5 l bone broth or meat 250 g of mushrooms 200 g of mushrooms 2 pcs of egg 1 pc carrots 1 pc chilli pepper 1 tbsp soy sauce 1 tbsp grated ginger 3 teaspoons salami (starch meal)

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1/2 tsp wei-su

Procedure:

Add sliced mushrooms and carrots to the broth, add grated ginger, chopped chili pepper, simmer for 15 minutes.

Then add the peas and thicken the soup with saltpeter, which we whisked in a little cold water.

Pour the eggs into the boiling soup, which we whisked with a whisk.

Finally, season to taste with wei-su (enhances the flavor of the dish, we sell a similar preparation called Glutasol).

Note:

Text and photo: D. M.