Lightly-flavored Chinese Soup with Cellophane Noodles and Chicken Skin

• 2 Chicken skin
• 5 to 6 stocks Chinese chives
• 1/2 small bunch Enoki mushrooms
• 90 grams Cellophane noodles
• 2 Eggs
• 500 ml Water
• 1 tsp Salt
• 2 tsp Soy sauce
• 2 tsp Chinese soup stock
• 1 White sesame seeds
• 1 Ra-yu

1. Cut the chicken skin into bite-sizes.
2. Chop up the Chinese chives into 2 cm-sized pieces.
3. Cut the enoki mushrooms into thirds.
4. Cook the cellophane noodles.
5. Boil the water in a pot.
6. Add the Chinese soup stock and chicken skin.
7. Simmer for 3 minutes.
8. Then add the vegetables and the cellophane noodles.
9. Season with condiments.
10. Turn the heat up high.
11. Beat the eggs and drizzle it in the soup.
12. Sprinkle the white sesame seeds to finish.
13. Dish it up, and serve with ra-yu if you'd like.
14. "Cellophane Noodles and Black Sesame Seed Dandan Noodles".
15. "Soft Boiled Pork".
16. "Basic Stir-Fried Liver and Chinese Chives".
17. "Mapo Tofu".
18. "Kimchi Fried Rice"

chicken, stocks chinese chives, enoki mushrooms, noodles, eggs, salt, soy sauce, chinese soup stock, white sesame seeds

Taken from cookpad.com/us/recipes/156021-lightly-flavored-chinese-soup-with-cellophane-noodles-and-chicken-skin (may not work)