Ingredients:
Stock : 3 cups (mutton optional)
Egg : 1
Noodles : ½ cup
Onions : ¼ cup
Carrot : ¼ cup cut thin and long
Beans : ¼ cup cut thin and long
Celery : ¼ cup cut thin and long
Butter : 1 table spoon
Method:
Boil the noodles, half boil the vegetables.
Heat 1 tablespoon of butter and then when hot add the sliced onions and fry when it becomes transparent add the vegetables, fry for 1 or 2 minutes, add the noodles and pour the stock and let it boil for a few minutes.
Beat the yolk lightly, add to boiling soup, stirring the whole time.
Beat the whites of the egg slightly and add to the boiling soup, add salt to taste and remove.
