Hot and Sour Soup with Cabbage Stalks - carrot

Method

• Cut the Chinese cabbage into 4 cm lengthwise and 5 mm width.
• Cut the carrot into thin strips so that it cooks through quickly.
• Match the length with the Chinese cabbage.
• Dissolve the katakuriko in double the amount of water.
• Put the ground meat into a pot, and stir-fry over medium heat using chopsticks.
• When the colour of the meat has changed, add the Chinese cabbage and carrot, and briefly stir-fry.
• Pour in 700 ml of water.
• When it starts to boil, skim off the scum, and simmer for about 3 minutes.
• Add the seasonings, and adjust the taste.
• Add the katakuriko dissolved in water to thicken.
• Swirl in the beaten egg little by little, and drizzle a few drops of ra-yu spicy chili sesame oil.
• Sprinkle scallions for garnish, and it's done.
• Use the leftover Chinese cabbage in a miso soup the next day, or parboil in salted water and make Chinese cabbage marinated in sauce.