Hot-Sour Asian Soup

Name: Hot-Sour Asian Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 Portionen
Ingredients: 1 piece Chicken breast fillet(s); 1 piece Onion(s); 4 piece Tomato(es); 2 piece Carrot(s); 100 g Soy sprouts; 100 g Bamboo shoot(s) diced; 2 piece Egg(s); Mu-Err mushrooms dried; 100 ml Rice vinegar; 5 tbsp Soy sauce; 2 piece Chili pepper(s) or 1-2 tsp Sambal Oelek; 1 piece Ginger thumb-sized; 1 tsp Sesame oil; 4 tsp Sugar; 1 Schuss Salt; 2 tbsp Cornstarch; 2 l Water; Spring onion(s) sliced into rings, for garnish

Soup

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

20 Min

Description

This hot-sour Asian soup is a real treat! With tender chicken breast fillet, crunchy soy sprouts and bamboo shoots, it is not only delicious, but also rich in valuable ingredients. The combination of rice vinegar, soy sauce and chili gives the soup its typical taste. I especially like to make it when it's cold outside, because it warms you from the inside and is super quick to prepare. A dash of sesame oil rounds it off perfectly. If you like it even spicier, feel free to add a little more chili. Simply delicious!

Ingredients (18 ingredients)

1 piece Chicken breast fillet(s)
1 piece Onion(s)
4 piece Tomato(es)
2 piece Carrot(s)
100 g Soy sprouts
100 g Bamboo shoot(s) diced
2 piece Egg(s)
Mu-Err mushrooms dried
100 ml Rice vinegar
5 tbsp Soy sauce
2 piece Chili pepper(s) or 1-2 tsp Sambal Oelek
1 piece Ginger thumb-sized
1 tsp Sesame oil
4 tsp Sugar
1 Schuss Salt
2 tbsp Cornstarch
2 l Water
Spring onion(s) sliced into rings, for garnish

Preparation (10 steps)

Cook ginger and chicken

Thermomix® Setting

30 min/212°F/Speed 1 100

Peel the ginger, cut into slices and add to the mixing bowl together with the chicken breast fillet, 2 liters of water and a pinch of salt. Cook for 30 min./100°C/level 1.

1800

Chop the onion

Thermomix® Setting

3 sec/Speed 5

Peel the onion, quarter it and put it in the mixing bowl. Chop for 3 sec./level 5.

Prepare vegetables

Peel the tomatoes and cut into small cubes. Chop the soy sprouts a little. Peel the carrots and cut into sticks. Soak the Mu-Err mushrooms in lukewarm water and let them swell, changing the water several times.

Shred the chicken

Remove the cooked chicken breast fillet from the mixing bowl and use a fork to break it into small pieces on a board. Remove the ginger from the mixing bowl and discard.

Sauté the onions

Put the chopped onion in a pan and sauté with a little oil.

Fry the vegetables

Add the soy sprouts and diced tomatoes to the onions in the pan and fry briefly. Add some water if the mixture becomes too thick.

Finish soup

Thermomix® Setting

10 min/212°F/Speed 1 100

Add the fried ingredients, the shredded chicken, the carrot sticks, the chopped Mu-Err mushrooms, the bamboo shoots, 5 tbsp soy sauce, 100 ml rice vinegar, 4 tsp sugar and 2 chili peppers or 1-2 tsp Sambal Oelek to the mixing bowl. Simmer for 10 min./100°C/level 1.

600

Thicken soup

Thermomix® Setting

2 min/212°F/Speed 2 100

Mix 2 tbsp cornstarch with a little water. Bring the soup to a boil again in the mixing bowl and slowly pour in the stirred starch. 2 min./100°C/level 2.

120