Beat eggs, potato starch, and salt together in a bowl until batter is slightly frothy.
Heat oil in a skillet over medium-high heat. Ladle in 1/2 the batter, forming a large pancake. Cook until browned, 2 to 3 minutes per side. Transfer to a plate and blot excess oil with a paper towel. Repeat with the remaining batter.
Slice pancakes into thin, noodle-like strips. Add strips to soup at least 20 minutes before serving to fluff up.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 152 calories;6 g fat;
19.2 g carbohydrates;
5.4 g protein;
155 mg cholesterol;
448 mg sodium.