Hot and Sour Asian Soup

Place the rice noodles in a bowl and pour in hot water. Let soak for about 7 minutes, drain, rinse, drain again and finely chop with kitchen scissors. Peel the carrots and cut into fine sticks. Thaw the peas. Cut the mushrooms into slices or strips. Rinse the chiles, cut in half lengthwise, remove the seeds and finely chop. Drain the corn and cut into small slices. Rinse the bean sprouts and trim the ends. Drain the bamboo shoots. Peel the ginger and finely chop. Trim both ends of the lemongrass and peel the outer layers, then cut into narrow slices.

Cut the tofu into small cubes and saute briefly in a pan of hot oil. Add the chiles, lemongrass, and ginger and sauté briefly, then mix in the rest of the vegetables and pour in the broth. Add the rice vinegar and let everything simmer over low heat for about 20 minutes.

Beat the eggs with a little soybean oil in a bowl and stir with a fork into the soup so they cook briefly. Then season the soup with soy sauce.