Peking soup

Peking soup or "hot and sour soup" is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots and tofu. It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.

Additional info

Difficulty level:
6 - 8
Preparation time:
15 minutes
Cooking time:
30 minutes


1/2-1 chicken breast
2 pieces of tofu (bean curd)
4-6 dried jelly ear mushrooms
250-300 grams of bamboo shoots (bamboo sprouts)
3 eggs
1 tablespoon of salt
1 teaspoon of pepper powder
3-5 tablespoons of soy sauce
2-3 tablespoons of rice vinegar
2 tablespoons of potato starch
2 tablespoons of sesame oil
chili sauce (or pepper sauce), optional
1,5 liter of water

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.