Jicama Omelette Spare Ribs Soup

• 12 ounces, weight Spare Ribs, Blanched With Boiling Water
• 1 whole (approximately 22 Oz. Size) Jicama (Bangkuang Or Sengkuang), Peeled And Cut Into Large Chunks
• 7 cups Water
• 8 whole Red Dates
• 1/2 whole Carrot, Peeled And Cut Into Wedges
• 1 piece Thumb-sized Young Ginger, Peeled And Sliced
• 1 Tablespoon Dried Oysters, Rinsed (optional)
• 1 teaspoon Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 4 whole Eggs, Beaten -prepare Just Before Serving
• 1 ounce, weight Glass Noodles Uncooked (Mung Bean Noodles Or Cellophane Noodles)
• 1 teaspoon Oil

1. In a pot, put all ingredients except eggs, glass noodles and oil. Bring to a boil the reduce to a simmer for 1 1/2 to 2 hours. If using a thermal pot like I did, once water has boiled in the inner metal pot, place it into the outer thermal pot and leave for 2 hours.
2. Just before serving, stir glass noodles into beaten eggs. Heat up a frying pan with the oil. Pour egg mixture in and fry until both sides are golden.
3. Cut up omelette into 1-inch squares. Toss omelette into the soup and bring the soup to a simmer for another 2-3 minutes. The noodles within the omelette will plump up. Adjust seasoning.
4. Serve hot!

weight spare, jicama, water, red dates, carrot, ginger, oysters, salt, ubc, eggs, noodles, oil

Taken from tastykitchen.com/recipes/soups/jicama-omelette-spare-ribs-soup/ (may not work)