Spicy Chinese soup as at restaurant

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	1.12 ($ 0.18/serving)
	30 minutes
	6 servings

Each serving contains 100 g

Energy 173 kJ (41 kcal) 2 %
Sugar 0.25 g 0 %
Fats 1.78 g 3 %
Saturates 0.36 g 2 %
Sodium 0.126 g 5 %

% recommended daily amount for adults (Everything about GDA)

Do you love spicy soup thickened with potato starch in Vietnamese and Chinese restaurants? Make it at home almost for free!

chicken meat	from any part `{text:"To taste, the amount can be rise up to 200 g."}`	100 g	113 kcal
shiitake - Japanese mushroom	can replace with any mushroom `{text:"Mushrooms can be fresh or dried. The amount is given for dried mushrooms. when fresh use 100 g."}` `{text:"Latin - Lentinula edodes"}`	10 g	4,2 kcal
salt	1/4 tsp	3 g	0,1 kcal
grounded black pepper	1/8 tsp	0.5 g	0 kcal
broth		600 ml	20,1 kcal
carrot		100 g	42,5 kcal
cabbage white		70 g	18,2 kcal
chilli sauce	3 tsp - to taste	15 ml	33,9 kcal
vinegar	2 - 3 tbsp	14 ml	5,8 kcal
egg	2 pieces	120 g	159,5 kcal
starch	any starch flour - 2 tsp `{text: "Solamyl is the starch flour"}`	10 g	32,5 kcal

Spicy Chinese soup as at restaurant begins that we put 100 g of chicken meat into a mixer. Meat can be from any part of chicken. Add 10 g of dried mushrooms that were pre-soaked for an hour in cold water. If you have fresh mushrooms, you need 100 grams. It does not matter if you use different mushrooms, it does not spoil the taste. Next, add 1/4 teaspoon salt and 1/8 teaspoon ground pepper. Pour 100 ml of warm broth and mix in a mixer.
To 500 ml of broth, add 500 ml of water and the contents of the mixer.
Now blend carrots and cabbage, which also add to the pot.
Next, add 3 tsp of chilli sauce. If you are not sure how spicy you want the soup, put only 2 tsp and you can add some more chilli sauce at the very end.
Cook everything until tender and season with salt.
When everything is soft add vinegar. You will need 2 to 3 tablespoons, which add rather gradually. {text : " Chilli sauce along with vinegar are 2 important ingredients. Therefore add them rather gradually, and always taste after proper mixing."}
In the next step, stir in 2 mixed eggs. Stir very hard to make eggs dissolved into the soup into very small pieces.
If you do not mix perfectly the eggs, use an immersion mixer and mix for few seconds.
Now thicken with solamyl or any other starch flour. You'll need about 2-3 tsp. Mix it in a little water, and pour into the soup gradually with small pauses so that soup is not too thick.
When the density is just right, simmer the soup for a minute and it is done.
When serving, you can decorate the soup with parsley, finely chopped onion or chives.

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