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Peking Soup

Peking Soup

Peking Soup

Total Time: 40 minutes    -    Preparation: 40 minutes    -    Difficulty: Simple

Nutritional value: 7/10

How to make Peking Soup?


Make sure to use the correct amounts when preparing the food.

Servings (default: 6)

  • 1 piece of ginger, approx. 1 cm
  • salt
  • 1 chicken breast fillet
  • 1 onion
  • 4 tomatoes
  • 100 g bean sprouts
  • 2 carrots
  • 6 Mu-Err mushrooms, dried
  • 1 teaspoon sesame oil
  • 1 teaspoon ketchup
  • 1 tsp Bamboo Garden Sambal Oelek
  • 100 g bamboo shoots
  • 5 tbsp soy sauce
  • 100 ml rice vinegar
  • 4 teaspoons of sugar
  • 2 tbsp cornstarch
  • 2 eggs
  • 0.5 bunch of spring onions


Step 1


1 piece of ginger, about 1 cm salt 1 chicken breast fillet

Peel the ginger and cut it into slices. Bring 2 liters of water to a boil, add salt and add the ginger and chicken breast fillet. Let the broth simmer for at least 30 minutes, until the meat is cooked through.

Step 2


1 onion - 4 tomatoes - 100 g bean sprouts - 2 carrots - 6 Mu-Err mushrooms, dried

Meanwhile, peel and finely dice the onion. Peel the tomatoes and cut them into small cubes. Cut the bean sprouts into small pieces. Peel the carrots and cut them into sticks. Soak the Mu-Err mushrooms in lukewarm water and let them swell, changing the water three times. Then chop the mushrooms.

Step 3

When the chicken breast fillet is ready, remove it from the stock and cut it into small pieces. Also, remove the ginger from the brew.

Step 4


1 teaspoon sesame oil - 1 teaspoon ketchup - 1 teaspoon sambal oelek

Heat sesame oil in a wok or pan and sweat the onions in it. Add the bean sprouts and diced tomatoes. Add the ketchup and sambal oelek and season with salt. Let the mixture simmer a little and then pour it into the ginger stock.

Step 5


100 g bamboo shoots - 5 tbsp soy sauce - 100 ml rice vinegar - 4 teaspoons of sugar - 2 tbsp cornstarch - 2 eggs

Add the meat, carrots, the chopped mu-err mushrooms and bamboo shoots to the broth. Season with soy sauce, vinegar, and sugar. Mix the cornstarch with cold water. Bring the soup to a boil again and set with the starch. Now whisk the eggs in a bowl and add them to the soup while stirring constantly, this creates the white fluff.

Step 6


0.5 bunch of spring onions

Wash the spring onions, shake dry, cut into fine rings and sprinkle over the soup.


Nutritional values per serving

Daily nutrient percentage


168 kcal



17.5 g



4 g



16.3 g


Vitamin A

545 μg


Vitamin B2

0.34 mg


Vitamin C

18.3 mg



2.3 mg


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