Hot Peking soup
easy
90 mins
90 mins
Ingredients
- 2 medium-sized onions
- 1.5-2 kg Chicken giblets
- 1 collar Soup greens, salt
- 2 bay leaves, cloves, juniper berries
- 10 g dried mu-err mushrooms
- 7-10 Tbsp or 200 g of mushrooms
- 500 g Chinese cabbage, 5 carrots
- 1/2-1 collar Spring onions
- 1/2-1 small chili pepper
- 2-3 TABLESPOONS Oil, 200 g frozen peas
- 3-4 Tbsp Soy sauce
- 2-3 TABLESPOONS Vinegar
- 1 TEASPOON sugar, 125 g glass noodles
Directions
- 1
Cut the onions in half. Fry in a large pan. Wash the chicken giblets. Clean and wash the greens. Put both in the pot with 4 l water, salt and spices. Simmer open for about 1 hour, skim off
- 2
Pour 1/2 l of boiling water over the Mu-Err mushrooms and let them stand for about 30 minutes (see package instructions; clean and chop the mushrooms). Clean, wash and finely chop cabbage, carrots and spring onions. Carve, seed and chop the chilli pepper. Peel and finely dice ginger
- 3
Sieve the broth. Save a liter for the chicken curry. Heat the oil in the pot. Steam leek, carrots, chilli, ginger and possibly mushrooms in it. Deglaze with remaining stock, bring to the boil. Drain Mu-Err-mushrooms, add cabbage and peas. Simmer for about 10 minutes. Season with salt, soy sauce, vinegar and sugar
- 4
Leave glass noodles to stand in boiling water for 3-4 minutes (see package instructions). Drain. Fill noodles in portions into bowls, fill up with hot soup
Nutrition Facts
100 kcal
9 g
5 g
5 g
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