Ingredients: (Serves 4) 

1.5 litres/2 1/3 pts water

2 chicken stock cubes

2 handfuls fine chinese noodles, broken into small pieces

3 carrots, thinly sliced

2 eggs

4 tbsp fresh parsley, chopped

Method:

Put the stock cubes, noodles and carrots into a saucepan, pour in water and bring to boil. Simmer for 10 minutes and in the meantime break the eggs into a cup and beat them lightly with a fork for a few seconds. Pour the eggs into the soup very slowly and while you are puring the eggs in keep stirring the soup with a fork continuously to create thin eggy strips. Simmer for another minute or two, add the parsley and serve.