Summary

Ingredients

For the soup:

• 1 soup chicken
• 3 carrot (s)
• 0.25 ¼ celery
• 1 onion (s)
• 0.5 stick ½ leek
• 2 cm ginger
• 1 small chilli pepper (s), red
• water

Also: (for the soup seasoning)

• 1 shallot (s)
• 4 cl sake
• 4 cl soy sauce, light
• 1 cm ginger
• 1 pinch (s) sugar
• 1 dash oyster sauce
• 250 g saddle veal
• 4 egg (s)

For the soup:

• 2 carrots, cut into fine strips (julienne)
• 2 spring onion (s), cut into thin rings
• 100 g Mu-Err mushrooms
• 1 packet radish sprouts
• 1 glass bean sprouts, drained
• 1 nori sheet, cut into thin strips
• 2 tomato (s), quartered
• 250 g noodles, Chinese

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Instructions

1. Put the soup chicken with the soup vegetables (carrots to chilli peppers) in a high saucepan and add enough water to cover everything. Let simmer for about 3 hours.
2. For the seasoning of the soup, sweat the shallot in a smaller saucepan and deglaze with sake and soy sauce. Boil. Pour in the ginger, sugar and oyster sauce.
3. Boil the 4 eggs, peel them and add the veal saddle to the seasoning. Let it steep for 3 hours at approx. 60 ° C.
4. For the soup, cut the remaining ingredients into bite-sized pieces. Arrange everything together with Chinese noodles in a bowl.