The way the Chinese Sichuan soup

Ingredients

    Cabbage / kale 0.2 tsp
    Vinegar, spoon
    Syphilis red lettuce 0.5 kernels
    Syphilis white lettuce 0.45 Gran
    Chicken broth 0.4 cup
    Minced chicken, cup
    Caviar 0.230 g
    Starch, spoon
    Grated ginger, a teaspoon
    Water, cup
    Eggs, egg
    Tomato sauce, spoon
    Soy sauce, spoon
    Green onions 0.2 onion
    Salt and black pepper, to taste the amount of suitableHow to prepare- Soak the Chinese mushrooms in hot water for half an hour, then drain and chop.- Soak the noodles in cold water then drain and cut small slices.- Chicken broth is heated to a boil, then add mushrooms and pasta and chopped chicken and bamboo shoots and leaves and ginger mixture over low heat.- Starch is mixed with water until it becomes a homogeneous mixture is then added to the soup.- Beat the eggs, then add to the soup and stir.- Raise the pot from the heat and then add the tomatoes, soy sauce and vinegar and sesame oil and green onions, salt and black pepper sauce.- Serve hot.