Put into boiling water:
400 g thin wheat noodles
When the noodles float, add 225 ml cold water. When the noodles come up again, rinse in cold water and drain.
Slice thin:
160 g beef
Sauté in:
15 g soy sauce
12 g sesame oil, sugar
20 g garlic
Boil 1 l water to make stock:
160 g beef
When the stock is done, take the beef out, and strain the stock through cheesecloth. Add:
5 g soy sauce
salt to taste
Blanch in salted water:
80 g parsley
Rinse in cold water and cut into 4 cm pieces
Separate:
2 eggs
Lightly beat whites and yolks separately and pour out each separately on a hot nonstick pan, spreading thinly. Roll gently and cut into 2 mm-wide strips.
Put the noodles in the broth and bring it to a boil. Assemble the soup and serve immediately.