Carrot Hot-Sour Soup

1. 

water 1.05 quart (1000 ml) • beef bouillon 0.75 oz (20 g) • a mixture of dried Chinese mushrooms 0.25 oz (10 g) • carrots 8.75 oz (250 g) • dried chili pepper

In a saucepan bring water to a boil, bouillons (or stock) and mushrooms. Add carrot chopped into the small pieces or thin slices. Finely chop chilli pepper and add into the cooking.

2. 

smoked tofu  5.25 oz (150 g) • vinegar 4 tbsp

After cca 15 minutes of cooking, when carrot softens, add smoked tofu and vinegar according to taste.

3. 

potato starch 3 tsp • water 6.75 tbsp (100 ml) • chicken egg 1 pc

In a small bowl blend starch with a little water and stir into the saucepan with soup. Finally, stirring slowly pour in beaten egg.