Richly filled chinese tomato soup

Name: richly filled chinese tomato soup
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 92 g basis for tomato soup; 1,5 liter water; 200 g fresh sugarsnaps; 1 el ginger syrup; 100 g mie; 400 g cabbage; 4 medium sized egg; el traditional olive oil; 2 bunch onion; 125 g bean sprouts

Tomato soup with ginger syrup, noodles, oxheart cabbage and spring onions.

Ingredients

Directions

Put the base for tomato soup with the water in a large soup pot. Bring to a boil over a high heat.
Turn down the heat, add the sugar snaps and the ginger syrup and simmer for 3 minutes on low heat.
Add the noodles and cook for 2 minutes. Add the cabbage for the last minute. Stir frequently.
Meanwhile, beat the eggs and season with salt and pepper.
Heat the oil in a frying pan, pour in the egg mixture and stir. Put the lid on the pan and let the omelette cook for 5 minutes on low heat.
Remove the omelet from the pan, roll up and cut into thin strips. Cut the spring onion into rings.
Divide the noodles from the soup into bowls and pour the soup over them. Divide the omelet, spring onion and bean sprouts over it.