Yogurt and Pasta Vegetable Soup

• 1 jar Tamek garniture, drained and rinsed
• 1 tbsp olive oil
• 6 cups of water or broth
• ¾ cup Ipek Turkish noodle (eriste)
• 1 egg
• 2 cups of yogurt
• 1 tbsp Ipek wheat flour
• 1 tbsp Botany mint

Pour the liquid in a large pan, add the garniture and olive oil, bring to a boil and let simmer for 5 minutes until all the flavors are combined, add the noodles, keep simmering on low heat. Beat the egg, the yogurt and the flour in a small bowl to a smooth mixture, temper with the soup gradually, when the mixture is warm enough pour into the soup, let simmer for 2 more minutes, stirring constantly. Garnish with dried mint, serve hot, enjoy!