The Hot and sour soup 酸辣汤 (suān là tāng) is particularly famous in North and West China, especially in Peking and in the province of Sichuan. The similar soups are also found in other Chinese regional cuisines.
There are quite a few varieties of the Hot and sour soup. What I cook today is a specialty in the north, only without meat.
I took part in a seminar on these days. The theme was “vegetarian and vegan”. Now I also try to eat less meat,A few ingredients are probably only found in the amazon.
Dried shiitake, dried wood ears and dried seaweed strips in warm water for 15 min soak. Then cut into strips.
Beat eggs in a bowl. Cut onion and ginger. Cut carrots into thin strips (or planes). Bambooshoots drain. Mix the ingredients for sauce 2.
Heat 1.5 tbsp oil in the wok. Then simmer spring onion and ginger for a short time in the oil, then fry mushrooms quickly in the wok. Then add mushrooms, seaweed strips and carrots, mix with sauce 1 in the wok and fry.
Pour all the ingredients into a large pot, add chicken broth. When the water boils, pour the sauce 2 into a saucepan, while stirring the soup in a circle. Then pour the eggs slowly into the stirring soup.
At the end, add the sauce to the soup, briefly stir. Serve immediately.