Chinese soup with egg

Name: Chinese soup with egg
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 small onion; 1 red pepper; 1 small stick of leek (leek); 75 g Shiitake mushrooms or; 7-10 Tbsp Mushrooms; 2 TABLESPOONS oil, 1-2 tsp curry; 2 TABLESPOONS Chicken broth (instant); 100 g Mie-Nudeln; 7-10 Tbsp or other noodles; 1-2 TEASPOONS butter/margarine; 2 Eggs; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Soy sauce

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 small onion
1 red pepper
1 small stick of leek (leek)
75 g Shiitake mushrooms or
7-10 Tbsp Mushrooms
2 TABLESPOONS oil, 1-2 tsp curry
2 TABLESPOONS Chicken broth (instant)
100 g Mie-Nudeln
7-10 Tbsp or other noodles
1-2 TEASPOONS butter/margarine
2 Eggs
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Soy sauce

Directions

1
Peel and chop the onion. Clean, wash and finely chop the peppers and leek. Clean the mushrooms and twist out the stems. Wash both and cut into strips
2
Heat the oil in a pot. Sauté onion, vegetables and mushrooms in it. Sprinkle with curry and sauté briefly. Add approx. 1 l water, bring to the boil and stir in the stock. If necessary, break the noodles into smaller pieces and cook for about 5 minutes.
3
Heat the fat in a frying pan. Fry the fried eggs on both sides. Season and cut into strips. Season soup with salt, pepper and soy sauce. Serve with strips of ice cream
4
Mie noodles are often used in the preparation of Asian specialties such as Bami-Goreng. They consist - like the Italian pasta - of durum wheat semolina and water