Preparation
Soak the dried shiitake in warm water for about 2 hours. Then drain well and remove the stems below the cap. If necessary
If necessary, the mushrooms must be pressed on a kitchen towel to release more liquid. Cut the shiitake, red bell pepper, chicken breast into strips or pieces about 3-4 cm long, make the vegetable soup, cut the spring onions into small rolls, finely dice the tofu (about 1 cm).
Preparation
Fry the shiitake in a wok at high temperature with 2 tablespoons of olive oil, stirring continuously. Remove the mushrooms and briefly fry the chicken breast strips with a tablespoon of olive oil. In the next step, add the bamboo shoots, peppers, mushrooms and tofu and sauté for about 2-3 minutes, if necessary extinguish with a sip of vegetable soup. Now fill up with the remaining vegetable soup and, bring to a boil, add the soy sauce and vinegar. Season the soup with 1-2 teaspoons of ground pepper. Mix the two eggs and stir them into the boiling soup. The soup needs to make in order for the egg mixture to succeed. Mix the lotus flour in a dessert bowl with a little cold water, bring the soup to a boil again, and stir throughout to thicken with the flour. This traditional Chinese soup tastes best when served hot. The balance between sour and spicy flavor components is then extraordinarily harmonious.
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