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- 1 tin x sanitarium tender pieces avail. at coles and woolies(wash out the gravy to only use the pieces)
- 1 x carrot - fine sliced
- 1 stalk x celery - fine cubed
- 1 tin x bamboo - fine sliced + keep the water
- 1/2 x green capsicum - fine sliced
- 1 cup dry shitake mushrooms - soaked in water & fine chopped + keep the water
- 1 x vegan beef style stock cube - from mussels available at coles and woolies
- 1 good splash rice vinegar - you need to adjust the sweet and sour
- 1 to 1,5 L water
- 1 clove garlic (chopped)
- 1 small x piece of firm tofu - grated
- 1 small x piece of ginger - grated
- 2 Tbls corn starch dissolved in water to thicken the soup
Heat some Sunflower oil into a big pot
and start to fry the fine sliced tender pieces.
You can marinate the pieces with fresh ginger, garlic and a bit of paprika powder.
Add the garlic, celery, carrot and stir together …
.. add the bamboo and capsicum …
and last but not least, add the chopped Shitake mushrooms.
Stir well together when frying it.
Add the water from the mushrooms and bamboo and fill up with water. Add the stock cube. Now you have to find the ballance between sour – sweet and hot. To give it colour and taste – use the ketchup. I guess I added half a small bottle. The dark soy sauce also will give the soup a great colour and taste. All you need to do is add the ingredients — and have a taste. Also cook your glass noodles separate – and add to the end to the soup. I cut them in half. To the end add the vegan gravy powder mix or corn flour mix to thicken the soup. The original has some eggwhite in it — I simply grated some Tofu and added it to my soup — gives the same look and adds protein to the soup! Let it only simmer for 10 min.
Give the soup also 10 min to rest — then plate up and ENJOY Germanie’s most popular Chinese Soup
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Angela that soup looks very yummy.
This soup is very popular in Germany … you get it in every Chinese restaurant in Germany!