Asian Soba Noodle Soup with Egg and Enoki Mushrooms

First, cook the eggs, as the rest of the recipe is very quick. Place the eggs in boiling water and remove them after exactly 6 minutes for a soft-boiled consistency. Immediately quench them in cold water.

Meanwhile, heat 2 tbsp rapeseed oil in a pan or wok. Briefly sauté the finely sliced garlic, finely chopped chili pepper, and grated ginger. Add 2 tbsp soy sauce.

Lightly trim the root ends of the enoki mushrooms so they remain in bundles. Add the enoki mushrooms and the pak choi, separated into leaves, to the pan and sauté briefly (approx. 1-2 minutes). Then remove the vegetables from the pan and set aside.