Egg and noodle soup - a simple healthy food option: recipe with photos and videos

Home Soups with pasta

Egg and noodle soup is often found on children's menus. In fact, this is an excellent option for feeding a child - light, tasty, combining many healthy ingredients. At the same time, there are a great many options for serving the dish, and it’s easier than ever to please your child with a beautiful dish.

And adults won’t refuse a bowl of this soup either - especially if it’s made with chicken broth and homemade noodles. Homemade egg noodles are a great option for soup (and not only for soup), and recipes for making them will also be given in this article.

Most often, such a soup is prepared with chicken broth - after all, everyone loves it, and it is invariably tasty. However, there are also options with vegetable or meat broth, as well as milk. Vermicelli can be any kind - not necessarily homemade - whoever prefers which one. Eggs are added to the dish in the form of three options: pre-boiled, raw and poached.

Additional ingredients are added to the soup only if you want to diversify the dish - for example, soup with sorrel or spinach, celery and potatoes is popular.

To make the soup tasty, cook it only for one serving. It doesn’t take long to cook, but letting the soup sit and reheat will definitely spoil the impression. Any pasta tends to swell and absorb liquid, so instead of soup, you risk getting an indistinct slurry with blurry pasta.

How to cook soup with egg and noodles - 15 varieties

Soup with egg and noodles in chicken broth
Egg and noodle soup with lemon
Soup with egg and noodles in meat broth
Soup with egg and rice noodles
Soup with egg and homemade noodles
Egg and noodle soup with sausage
Egg and noodle soup without potatoes
Egg and noodle soup with milk
Homemade soup with egg and noodles
Soup with egg and noodles, milk and sour cream
Egg and noodle soup with spinach
Soup with egg and noodles inspired by Japanese Ramen soup
Egg and noodle soup with meatballs
Soup with egg and noodles with kvass
Egg and noodle soup with mushrooms and miso paste

How to cook milk soup: basic rules

You can cook noodle soup with milk very quickly. The base can be whole milk or diluted with water. The dish will acquire an unusual taste if you cook it with baked milk.

The best version of vermicelli is made from durum wheat. Such noodles remain intact during cooking, and the soup does not turn into an unappetizing mess with sticky pieces of boiled noodles.

Keep in mind that vermicelli absorbs liquid when cooked and increases in volume. Therefore, you should not pour too much of it. Otherwise, you risk getting noodle porridge rather than milk soup.

The soup is usually seasoned with salt and sugar. Their quantity is determined by taste, since some people like sweet soup, others prefer to use sugar to a minimum. If desired, you can add a little vanilla. You can also put a piece of butter. You can add dried fruits, baked pumpkin, and honey to the sweet version of soups.

Less popular are milk soups with noodles, prepared with vegetables, cheese, eggs and other unsweetened additives. Meanwhile, such soups turn out very tasty.

Interesting facts: milk has the ability to bind toxins and remove them from the body. That is why workers in environmentally unsafe industries are given milk “for being harmful.”

Soup with egg and noodles in chicken broth

A light and nutritious soup that will suit any table. Both children and adults will love it. Prepared in a slow cooker.

Ingredients:

Chicken for broth - 300 g
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Small vermicelli - 50 g
Fresh chicken egg - 3 pcs.
Spices, herbs - to taste

Preparation:

First, let the chicken broth simmer. After the water boils, remove the foam, add the peeled onion and spices to the broth and continue cooking for another half hour.

During this time, peel and cut the carrots (you can grate them) and potatoes.

After half an hour, add the potatoes and cook until tender. Throw in the vermicelli, immediately beat the eggs in a cup, swirl the soup with a spoon and pour them in.

After a couple of minutes, add the greens, check the ingredients for readiness and turn off.

The dish is prepared in the “soup” or “cooking” mode.

For small children, you can add the potatoes whole, and when they are completely cooked, crush them and add them back. This method makes the taste of the soup even more rich, gives it tenderness and thickens it a little.

Italian soup "Stracciatella"

This soup is very popular in central Italy.

You will need:
300 g chicken, 2 liters of water, 50 g blue cheese, 3 eggs, 150 g semolina, herbs, a slice of lemon, salt, ground black pepper.
Preparation:

Boil the meat for 30 minutes in lightly salted water. While stirring, add semolina into the broth. Mix the eggs with cheese, salt and pepper until smooth. After 3 minutes, pour the egg mixture into the soup and boil for 1 minute. When serving, sprinkle the soup with lemon juice and sprinkle with chopped herbs.

Egg and noodle soup with lemon

A variation of the usual soup with the addition of lemon juice, which is unusual for us (in soups).

Ingredients:

Chicken for broth - 300 g
Small vermicelli - 100 g
Fresh chicken egg - 3 pcs.
Lemon - 1 pc.
Olive oil - 1 tbsp. l.
Spices, herbs - to taste

Preparation:

Boil the broth. Add vermicelli to the prepared broth and boil. While cooking, beat the eggs with lemon juice and a spoonful of oil.

Add a little broth, stir and pour the mixture into the switched off pan.

Mix carefully, let stand and pour into plates, garnishing with lemon and herbs if desired.

Traditional noodle soup recipes

Since ancient times, it has been customary to prepare soup with noodles and chicken, using vegetables as additional ingredients. After boiling, the meat should be pulled out and cut into small pieces, and then returned to the pan. Ingredients:

chicken meat for broth – 400 g;
potatoes – 0.5 kg;
vermicelli – 100 g;
onions – 2 pcs.;
chicken eggs – 2 pcs.;
Sunflower oil – 1-2 tbsp. l;
pepper, salt - to taste;
dill, parsley - several sprigs.

First you need to cut up the chicken, wash and boil for 30 minutes to get the broth. Peel and cut the potatoes into cubes, add to the container and cook for about 15 minutes. The next step is to peel the carrots and onions and cut everything into small slices. Vegetables are fried in vegetable oil until golden brown and placed in a pan with potatoes and meat. In a separate container, whisk the whites with the yolk, add salt and pepper, and set aside for 5-7 minutes. After the time has passed, they should be poured into the soup in a thin stream, stirring it thoroughly. Keep the pan on the fire for another 2-4 minutes, add vermicelli and turn off the gas. You need to wait a few minutes until the web is ready. Add chopped herbs and selected seasonings to the dish.

If you don’t have the required type of pasta (spider), you can use spaghetti, but you need to cook it for about 7 more minutes. To make the soup less fatty, you can cook it with meatless noodles . It will be less nutritious, but very tasty and dietary. In this case, it is recommended not to fry the carrots and onions, but to cook them in a saucepan along with the potatoes.

How to make lemon soup ? This unusual ingredient will add sourness and piquantness.

uniqueness to the dish, and the preparation is practically no different from the usual version. This requires:

chicken – 300 g;
cobweb – 100 g;
chicken egg – 3 pcs.;
lemon – 1 pc.;
olive or sunflower oil – 2 tbsp. l;
fresh herbs, salt and pepper.

As always, you need to cut the carcass and then boil the broth. Then add noodles into it, cover with a lid and cook for several minutes. At this time, beat the eggs with butter, and then pour the mixture into the pan. Lastly, squeeze out the lemon juice, stir and leave to brew for a few minutes. Chicken soup with noodles and egg served with a slice of lemon and finely chopped herbs.

Soup with egg and noodles in meat broth

Delicious, hearty soup with rich roast and bone broth. The yield of the finished soup is about 5 liters, so adjust the amount of ingredients to suit you.

Ingredients:

Pork bones for soup - 500 g
Vermicelli – 100 g
Potatoes - 1 kg
Chicken egg - 2 pcs.
Olive oil - 2 tbsp.
Butter - 50 g
Turmeric - to taste
Herbs, spices - to taste

Preparation:

Boil the bones in water for an hour. Add spices to the broth to taste.

Peel and cut the potatoes, boil them in broth.

Heat olive oil in a frying pan, add butter and melt it.

Add chopped onions and grated carrots when they become translucent to the oil mixture. At the end of frying, add turmeric.

While vigorously stirring, fry until deep golden brown. Pour 500 ml of boiling water. When the potatoes are cooked in the pan, add frying to them.

Check the soup for taste.

Beat the eggs in a plate and pour them into the soup while stirring the broth. Immediately add vermicelli, mix well, add greens.

Creamy asparagus soup with poached egg

The soup can be served hot or cold with the addition of lemon.

You will need:
2 liters of vegetable broth, 4 eggs, 2 potatoes, 400 g of asparagus, 60 ml of olive oil, 1 leek, 2 cloves of garlic, 15 g of salt, ground pepper mixture, a slice of lemon.
Preparation:

Fry chopped asparagus in olive oil, add chopped onion and garlic. Boil the potatoes in the broth, add the frying agent and simmer for 7 minutes.

Boil water in a separate pan, add lemon and beat in the egg. After 2 minutes, catch it with a spoon. When serving, add an egg to the plate.

Soup with egg and rice noodles

Unusual ingredients and unusual soup. With a hint of Asia, chicken pieces are marinated in soy sauce, and rice noodles are used instead of wheat noodles.

Ingredients:

Chicken pieces (meat) – 200 g
Rice vermicelli – 50 g
Fresh egg - 1 pc.
Corn - 200 g
Soy sauce - 2 tbsp. l.
Flour - 1 tbsp. l.
Sugar - 1 tsp.
Vegetable oil - 1 tsp.
Spices and salt - to taste

Preparation:

Prepare the marinade for meat: in a saucepan, heat a mixture of oil, soy sauce, sugar, salt (to taste) and 3 tablespoons of water.

Stir in flour until smooth, heat until slightly thickened. Place pieces of chicken fillet into the prepared marinade and leave for 20 minutes.

In the meantime, put one and a half liters of water in a saucepan to heat; when it boils, add corn and meat. Cook until done.

Beat the egg, add it into the soup in a thin stream, then add the vermicelli and cook until tender, stirring. If desired, garnish with half a boiled egg.

Classic sorrel soup with egg

Serve with chilled sour cream!

You will need:
1.5 liters of water, 3 potatoes, 250 g of sorrel, 3 boiled eggs, 1 chicken breast, onion, carrots, 1 bay leaf, 5 allspice peas, 1 tsp.
salt, pepper, 2 tsp. vegetable oil. Preparation:

Boil the chicken in salted water with spices for 30 minutes. Fry chopped onions and carrots. Add diced potatoes to the broth and cook for 10 minutes. Then add the roast, salt and pepper. At the end, add the chopped sorrel, cover with a lid and let the dish sit for 15 minutes. When serving, garnish the soup with a cut egg.

Soup with egg and homemade noodles

Two recipes in one - delicious soup and equally delicious homemade noodles. Noodles can be used in any other soups, and the soup itself, thanks to the use of celery, will certainly become one of your favorite and unusual ones.

Ingredients:

Chicken for broth - 1 kg per 2.5 liters of water
Carrots - 1 pc.
Celery root and stem - 50 g each
Onion - 2 pcs.
Spices, herbs - to taste
Flour - 75 g
Chicken egg - 1 pc.
Boiled quail egg - 2 pcs.
Butter - 1 tbsp. l.

Preparation:

Boil chicken broth, add half of the vegetables (not chopped) to taste. While the broth is simmering, prepare the noodles.

Pour flour onto the table, make a mound out of it, pour in 1 chicken egg, a pinch of salt, and butter.

Knead this into a dough, adding flour periodically to obtain an elastic, thick dough.

Leave the dough to rest, then roll it out into the thinnest layer you can.

Let it dry for a couple of minutes, then start cutting into strips (noodles) and let them dry.

Peel and cut vegetables. Heat the butter in a frying pan and saute it.

Remove whole vegetables and meat from the prepared broth, place the prepared fry into it, then the resulting noodles.

Peel boiled quail eggs and cut into halves. Pour soup into a plate, add herbs and garnish with egg halves.

To make the broth golden, you can lightly fry the vegetables. This is done right in the peel, on the burner. Once added to the broth, they give it an interesting color.

Vermicelli milk soup in a slow cooker

You can cook milk soup in a slow cooker. But you need to know some subtleties of preparation so that the vermicelli does not stick together in the form of one large “dumpling”.

1 liter of milk;
1 full measuring cup of fine noodles;
20 gr. butter;
salt and sugar to taste.

Put butter in a bowl, add vermicelli, add a little salt and sugar. Pour milk and stir. Turn on the “milk porridge” mode, setting the time to 25 minutes. 7-10 minutes after the start of the regime, you need to quickly open the lid and mix the contents of the bowl, otherwise the vermicelli will stick together and lie at the bottom in a single “conglomerate”. After completing the mode, immediately open the lid and pour the soup into soup cups.

Advice! Some models of multicookers heat up the bowl very much, and the milk tries to “escape” from the appliance. To avoid this unpleasant phenomenon, it is necessary to grease the inside of the bowl with butter before starting cooking, and you need to grease not so much the bottom as the walls.

Egg and noodle soup with sausage

A quick way to make soup - you don't even need broth. The meat base will be sausage - which one is up to you to decide.

Ingredients:

Sausage (can be assorted) - 200 g
Potatoes - 3 pcs.
Vermicelli – 100 g
Fresh egg - 1 pc.
Carrots - 1 pc.
Tomato - 1 pc.
Onion - 1 pc.
Herbs, spices - to taste

Preparation:

Place a pan of water on the fire, meanwhile cut all the vegetables into cubes or strips. Sausage - the same.

Fry onions and sausage in a frying pan. Then add carrots and tomatoes.

Place the fry into boiling water and add the potatoes. Cook until half cooked, at this stage add vermicelli. Check the soup for spices.

Whisk the egg and pour into the pan, stirring the broth. Let stand and serve.

Cheese and milk soup with vermicelli

It’s easy to cook milk noodle soup with cheese. For cooking we will use soft processed cheese, which easily dissolves in hot liquid. This soup is prepared using an interesting technology, so it has a particularly delicate structure.

1 liter of milk;
100 gr. processed cheese;
60 gr. vermicelli;
40 gr. flour;
40 gr. butter;
salt, black pepper, herbs - to taste.

The butter must be removed from the refrigerator in advance so that it becomes soft. To make the product thaw faster, cut it into small pieces. Add flour to the butter and grind until smooth crumbs are obtained.

Place the prepared crumbs in a frying pan and fry until the mixture acquires a creamy color. Add half a liter of milk little by little to the butter and flour mixture. Pour in a little at a time, stirring thoroughly. Boil the mixture for one minute. Then combine the prepared mass with the remaining half a liter of milk. Milk should be introduced gradually. But if you still cannot avoid the formation of lumps, you need to grind the mass through a sieve.

Boil the vermicelli separately in salted water and discard in a colander. Grate the cheese or finely chop it. Stir cheese into hot milk mixture. Stir until the cheese is completely dissolved. Then add boiled vermicelli to the milk-cheese base, season to taste and add fresh herbs. Place on the fire and heat until boiling, stirring constantly.

Egg and noodle soup without potatoes

The easiest way to make soup. A minimum of ingredients, a minimum of time and effort for preparation - and the result is a wonderful, aromatic dish!

Ingredients:

Chicken – 400 g
Vermicelli – 50 g
Boiled chicken eggs - 3 pcs.
Herbs, spices - to taste

Preparation:

Boil the chicken in two liters of water, adding spices to taste.

When the chicken is cooked, cut the eggs into cubes and pour them into the pan, then add the vermicelli, cook for a minute, turn off the gas and leave to simmer under the lid.

Egg plus rice noodles

A simple, hearty, concentrated first course in which you boil the ingredients separately and then combine them.

Required components:

90 grams of rice noodles;
8 pcs. asparagus;
100 grams of green beans;
20 grams of ginger root;
150 grams of onion;
2 eggs;
1 a clove of garlic;
30 ml olive oil;
a bunch of mint;
4 grams of salt, pepper.

Manufacturing stages:

Peel and chop the cibul and garlic. Then fry in a frying pan with oil.
When the cibul becomes translucent, add chopped ginger.
Transfer the contents to a saucepan and add a liter of water. Add spices, simmer for 20 minutes .
Meanwhile, boil the beans and asparagus for 5 minutes in salted water. When ready, pour in ice water.
Prepare rice noodles as directed on package.
Boil poached eggs (raw yolk).
Place the asparagus, beans, and noodles in the pan and leave on the heat for another three minutes.
Add the egg halves and mint immediately to the plate. Bon appetit everyone.

Egg and noodle soup with milk

Five-minute soup in the truest sense of the word. Elementary composition with elementary preparation.

Ingredients:

Milk – 200 ml
Fresh egg - 1 pc.
Thin vermicelli – 50 g
Spices - to taste

Preparation:

Boil 200 ml of water in a small saucepan and boil the vermicelli. At this time, beat the egg with milk and pour into the noodles.

Cook for two minutes, adding any seasonings to taste.

Homemade soup with egg and noodles

A recipe that stands out from the rest. Instead of the usual cobwebs, homemade egg noodles are used here, and the eggs are served in an unusual poached form. The presentation of the dish is also unusual - this option will definitely surprise guests.

Ingredients:

Chicken for broth - 300 g
Fresh eggs - 5 pcs.
Flour - 100-200 g
Spices, salt - to taste

Preparation:

Boil the chicken broth - cook it with all your favorite spices, carefully skimming off the foam.

Pour flour onto the table in a heap, beat two eggs into the center and gradually knead into a thick, elastic dough.

Roll out the dough into a thin layer, then cut into thin slices - this will be the finished vermicelli.

Boil the poached egg. You need to take as many eggs as the servings will serve - one egg per plate.

Line a bowl with cling film, pour the egg into it, connect the edges at the top and tie with thread.

Let the eggs and vermicelli boil (in water!) at the same time. Place the finished noodles in a colander. Remove the eggs from the film and place in the center of the plate.

Place noodles around and pour in broth.

If the egg dough is too tight for you, add a little water when kneading - a couple of teaspoons, and the process of kneading and rolling will go much faster.

Soup with egg and noodles, milk and sour cream

Delicious milk soup is a childhood dream. The sour cream and egg mixture adds an interesting twist to the recipe.

Ingredients:

Milk - 2 l
Vermicelli – 100 g
Potatoes - 3 pcs.
Onion - 1 pc.
Fresh egg - 2 pcs.
Sour cream - 3 tbsp. l.
Herbs, spices - to taste

Preparation:

Put the milk on the fire. Cut the potatoes into small cubes and add to the boiled milk. Cook for 10 minutes, add vermicelli. Cook until done.

Separately, beat the egg with sour cream, add to the soup, add salt, let simmer for a couple of minutes and turn off.

Egg and noodle soup with spinach

Delicious and incredibly healthy soup using spinach. Spinach can be replaced with sorrel.

Ingredients:

Spinach – 500 g
Vermicelli – 300 g
Chicken for broth - 200 g
Butter - 1 tbsp. l.
Fresh eggs - 3 pcs.
Lemon juice - to taste
Spices - to taste

Preparation:

Boil the broth. Boil the vermicelli in clean water and rinse it with cold water.

Melt some butter in a saucepan and add chopped herbs. Simmer briefly (no more than three minutes), pour in the prepared broth and lemon juice.

Beat the eggs into the broth one by one and stir briefly. Place vermicelli on a plate and pour in broth.

Chicken soup with scrambled eggs

You can adjust the thickness by the number of eggs.

You will need

:
2 liters of water, 300 g of chicken, 3 potatoes, 1 carrot, medium onion, 3 chicken eggs, 3 sprigs of dill, 2 liters of flour, 2 tbsp.
vegetable oil, salt and pepper to taste. Preparation:

Boil the meat in salted water for 30 minutes. Add chopped potatoes. Fry chopped onions and carrots, add flour to them, stir and pour 200 ml of broth from the pan. After 10 minutes, add the roast to the soup.

In a separate bowl, stir eggs with salt and pepper until smooth. Pour the egg mixture in a thin stream into the boiling soup, stirring vigorously. Boil for another 5 minutes and sprinkle with herbs.

Soup with egg and noodles inspired by Japanese Ramen soup

Thick, rich soup, almost a second course. Classic Ramen has long been overgrown with a bunch of variations, but the most important thing - quick noodles and separate preparation of each ingredient - have been respected.

Ingredients:

Japanese instant noodles - 1 pc.
Chicken fillet – 300 g
Celery - 3 pcs.
Carrots - 1 pc.
Boiled egg - 1 pc.
Soy sauce - 125 ml
Vegetable oil – 60 ml

Preparation:

Boil the chicken fillet. Remove it from the broth.

Mix one glass of broth and water and boil the noodles. Cut celery and chicken into slices.

Grate the carrots and fry them along with the breast in a preheated frying pan.

When they are fried, add the celery, soy sauce and broth and leave to simmer until the celery softens.

Place the finished noodles on plates (ideally deep, preferably in a bowl or quiche), place the chicken on top, pour over the gravy from the frying pan and garnish with an egg.

Chicken soup: benefits, harm and some cooking secrets

Grandmothers are confident: if you eat soup for lunch every day, you will never have problems with the stomach and other digestive organs. Especially if it's light chicken soup. Doctors completely agree with them, because:

this warm dish, warming the walls of the stomach, stimulates the production of gastric juice and, consequently, digestion
chicken soup is very digestible
liquid must be eaten so that the water-salt balance in the body is normal
Boiling is considered a gentle method of heat treatment of chicken meat and other products, allowing to preserve the maximum amount of their beneficial properties.

Chicken broth is dietary and healthy.
Whole chicken broth (with bones, fat and skin), as well as soups made from it, are recommended for use when:

diseases of the bronchi associated with impaired patency
ARVI
gastrointestinal diseases
diseases of the cardiovascular system

IMPORTANT: But for those who want to lose weight, who have problems with the absorption of fats, it is better to eat soups cooked with white meat - lean chicken fillet

Alas, there are people who cannot eat chicken soup. This:

Patients with ulcers and gastritis. Stimulation of gastric juice production is contraindicated for them.
People with liver disease who do not have enzymes to process chicken meat and chicken broth
People who are allergic to chicken

The basis for a delicious chicken soup is broth made from chicken meat (and bones). I think there is nothing easier than cooking it. But for some reason not everyone can do this. Here are a few secrets:

It is better to cook broth not only from meat, but also from a certain amount of bones. Then he will be somewhat stronger, the bones will give him their gelatin. And it is useful for the human musculoskeletal system
You can cook any part of a chicken carcass. But it is better to remove the skin and fat so that the soup does not turn out too high in calories and oily. In addition, when cooking fat, toxins are formed in the broth.
For a rich broth, the optimal proportion is 1 kg of meat per 2 liters of water. If the soup is dietary, boil 1 kg of chicken in 3-4 liters of water
Chicken soup is cooked without a lid. When water boils, the proteins in the chicken coagulate and form foam, which gives the dish a specific taste and unsightly cloudiness. Foam must be removed
The cooking time for chicken broth depends on how many bones there are in it. The more there are, the longer you need to cook them. So, chicken fillet is boiled for 40 minutes, and a chicken carcass is boiled for about 2 hours.
In order for the soup to have a presentable appearance, after cooking the meat and bones it should be strained
Vegetables are added to the chicken (100 g of plant products per 1 kg of meat). These are onions, carrots, celery, etc.

Chicken with bones cooks for about 2 hours.

Egg and noodle soup with meatballs

Simple, quick and delicious meatball soup. Minced meat can be used from any meat.

Ingredients:

Any minced meat, mixed can be – 500 g
Vermicelli – 150 g
Boiled chicken egg - 3 pcs.
Onion - 1 pc.
Spices, salt - to taste

Preparation:

Add chopped onion, spices and salt to the minced meat. Mix well and form small balls - meatballs.

Place the meat balls in boiling water (for a richer taste, you can use ready-made broth), let them cook for a couple of minutes and then add the vermicelli.

When they are ready, add a diced chicken egg and herbs to taste.

Soup with egg and noodles with kvass

The custom of adding kvass to soup originates from Moldova. It gives the soup an unusual sourness and contributes to its better preservation.

Ingredients:

Chicken – 0.5 kg
Fresh egg - 1 pc.
Potatoes - 4 pcs.
Vermicelli – 100 g
Carrots - 1 pc.
Onion - 1 pc.
Kvass – 300 ml
Spices - to taste

Preparation:

Let the broth simmer. At this time, cook the carrots and onions, add a little broth and continue to simmer.

Place chopped potatoes into the boiling broth, cook until half cooked, then add fried potatoes and noodles.

Pour in the kvass and the mixed egg one after another and mix. Add herbs to taste.

RECIPE: oriental chicken soup (chicken noodle soup)

This soup is spicy. It warms you up perfectly in winter and is suitable as a snack with alcohol, but it can hardly be given to children.

Oriental chicken soup.

You need: chicken broth – 2 l., boiled chicken meat – 800 g., tomatoes – 2 pcs., bell pepper – 2 pcs., carrots – 1 pc., garlic – 1 head, chili pepper – 1 pc., ginger root – piece 5 cm, rice noodles - 100 g, soy sauce, seasonings, herbs to taste.

While the prepared chicken broth is boiling, you need to prepare a dressing from vegetables fried in melted butter. Grate carrots, cut peppers into half rings
Finely chopped chicken meat, frying and noodles are added to the broth
Using a blender, make a paste from garlic, tomatoes and ginger and add it to the soup.
Add soy sauce (usually no more than 50 ml), seasonings and herbs to the dish