Summary

Ingredients

• 1 liter vegetable broth
• 2 ½ teaspoons Szechuan pepper
• 5 medium carrot (s)
• 0.25 ¼ celeriac
• 1 bunch spring onion (s)
• 200 g peas, frozen
• 125 g soup noodles
• 5 medium egg (s)
• 1 bunch parsley

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Instructions

1. Wash, peel and cut the carrots and celery into very small cubes.
2. Add the Szechuan pepper to the broth and bring to a boil. Let the carrots and celeriac simmer for about 7 minutes. Now add the frozen peas, the spring onions cut into rings and the soup noodles and cook over a medium heat for 5 minutes.
3. Beat an egg in every soup cup or plate - so that the yolk stays intact. Pour the boiling soup over it and sprinkle with the chopped parsley.