Cut the tendon’s of Chicken Wing (12) to keep them straight during cooking.
simmer the wings in 2 quart of water, seasoned with Kosher Salt (to taste), Cayenne Pepper (to taste), Fresh Ginger (to taste) and Garlic Paste (to taste), cook until the wings are tender but NOT falling apart, remove wings, check/adjust the flavor of the soup, let Tomato (2) steep in the soup for a couple of minutes before serving
Wash and peel Carrot (1.5 pound). Cut with a potato peeler or a mandoline into thin, long “noodles”.
Blanch the carrots briefly, drain, shock in ice water.
Trim and blanch Green Beans (1 pound) briefly, drain, shock in ice water.
Place the wings and veggies / “noodles” in a deep serving bowl, cover with the chicken soup. Serve and enjoy!