Asian Soba Noodle Soup with Egg and Enoki Mushrooms

First, boil the eggs, as the rest of the recipe is very quick. Place the eggs in boiling water and remove after exactly 6 minutes, rinse with cold water, and peel. This will give you a perfectly soft-boiled yolk.

Meanwhile, heat 2 tbsp rapeseed oil in a pan or wok. Slice the garlic thinly, grate the ginger, and finely chop the chili. Briefly sauté everything together in the hot oil.

Add the soy sauce. Lightly trim the root ends of the enoki mushrooms (but so they still hold together) and add them to the pan along with the pak choi leaves. Sauté briefly for only 1-2 minutes until the vegetables slightly wilt but are still crisp. Then remove the vegetables from the pan and set aside.