Peking soup

STEP BY STEP

Let's make something delicious.

1. 01

   Bring the vegetable stock to the boil. Meanwhile, peel the ginger and rinse the chicken breast under running water. Add both to the boiling stock and simmer over a medium heat for 30 minutes. Remove the chicken and leave to cool. Reserve the stock as the base for the soup.

2. 02

   Remove the cores from the tomatoes. Peel the carrots and cut into fine julienne strips. Soak the wood ear mushrooms in hot water for 20–30 minutes, then cut into strips. Peel the onions, remove the root ends and cut into strips.

3. 03

   Wash the soya bean sprouts and bamboo shoots, then pat dry with a kitchen towel. Heat the sesame oil in a deep saucepan. Add the vegetables, mushrooms and sprouts and sauté, turning them regularly.

4. 04

   Add the sambal oelek, soy sauce, sugar, chopped tomatoes and reserved stock to the pan and bring to the boil. Shred the cooked chicken and add it to the pan. Mix the cornflour with 2 tbsp water until smooth, then stir into the boiling soup. Simmer over a medium heat for a further 5 minutes. Beat the eggs in a bowl, then pour into the soup, stirring constantly to form fine egg ribbons.

5. 05

   Finely slice the spring onions into rings and arrange on top of the soup.