Peking Soup / 北京汤

Quick, easy-to-prepare, and most important, the soup is flavourful and delicious!

50 g Sausages or hams 50 g Carrots 30 g Bamboo shoots 15 g Black fungus, soaked 1 Tomato 1 tbsp Fermented bean sauce 1/2 tbsp Cooking oil 1 tsp Ginger, minced	5-6 cup Beef or chicken bouillon 2/3 tbsp Maggi sauce 1 tbsp Cornstarch 1 tbsp Water 1 Large egg 1/4 tsp Sesame oil 1 stalk Scallion, thinly sliced 2 tbsp Dark vinegar 1/3 tsp Salt 1/3 tsp Chillie flakes 1/4 White pepper powder

1. Rinse the tomato and cut a shallow X on the bottom of the tomato. Then, drop the tomato into a bowl of boiling water. Once the skin starts peeling off, quickly remove the tomato and dip it into a bowl of cold water. Once the tomato has been chilled, peel the skin off and remove the seeds. Cut the peeled and seeded tomato into thin strips. Thinly shred the sausage, carrots, bamboo shoots, and black fungus. Combine together the ingredients for the sauce in a bowl. Dissolve the cornstarch into the water. Set aside.
   
2. Heat up a pan, and add in oil, fermented bean sauce and minced ginger. Stir until aromatic and then pour in the bouillon and maggi sauce. Bring it to a boil over high heat. Add in shredded carrots, bamboo shoots, black fungus and sausages. Once the soup starts to boil, add in prepared sauce and tomato. Thicken the soup lightly with starchy solution. Adjust the heat to slower. Beat the egg and sesame oil together and gradually add into the soup, stirring slowly in one direction with a spoon. Sprinkle the scallion over before serving.