For those who do not know, noodles, are those Chinese noodles that we always see eating with soups or broths in the cartoons of the Rising Sun. Taken from this spirit of emulation, I decided to try them together with an excellent vegetable broth and the body of eggs. The result is a full-bodied and tasteful soup, perfect for the dinners of the winter evenings. The steps are very few and the simplicity of preparation is disarming. Let's see how to proceed.
250 grams of noodles
250 grams of pleurotus mushrooms
200 grams of potatoes
150 grams of carrots
2 purple cabbage leaves
3 eggs
Chives and fresh thyme to taste
Salt and pepper to taste
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In a very large pot, we put all the diced vegetables and the cabbage to the julienne, add a few sprigs of fresh thyme, salt and pepper and cover with water. Light the fire and cook with a lively flame with the lid for 30-40 ' adding water, if necessary, during cooking. We check that all vegetables are cooked before proceeding with the next steps. 2 ' Before extinguishing the flame, we split the eggs into a container and sbattiamole slightly.
With one hand, we pour the eggs flush from a height of about 25 cm and with the other we continuously stir the soup so as to form small egg noodles. At this point we remove the pot from the heat, add the noodles, cover with a lid and let them cook with the heat of the soup for 4 '. After the expected time, we, stir in order to dissolve better the nests of noodles and prepare to serve.
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Put the soup and noodles on the plate, sprinkle the surface with chopped chives at the moment and decorate with a few threads of the same. If we want to make an ethnic dinner, we serve together with chopsticks.
