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Asian Soba Noodle Soup with Egg and Enoki Mushrooms
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20 min
Quick
Knuspr-Küche
Diese asiatisch inspirierte Soba-Nudelsuppe ist ein wahres Wohlfühlgericht, das in nur 20 Minuten auf dem Tisch steht. Die Kombination aus nussigen Buchweizennudeln, knackigem Pak Choi, zarten Enoki-Pilzen und einem perfekt wachsweichen Ei sorgt für ein exotisches Geschmackserlebnis. Leicht, gesund und voller Umami – ideal für ein schnelles Abendessen oder ein besonderes Mittagessen.
Preparation method
First, boil the eggs, as the rest of the recipe goes very quickly. Place the eggs in boiling water and remove after exactly 6 minutes to enjoy them soft-boiled. Immediately plunge into cold water.
In the meantime, heat 2 tbsp of rapeseed oil in a pan or wok. Briefly sauté the finely sliced garlic, finely chopped chili pepper, and grated ginger. Add 2 tbsp of soy sauce.
Trim the root ends of the enoki mushrooms slightly so they stay together in a bunch. 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.
Chef's tip
For an even more intense flavor, you can briefly plunge the soba noodles into ice water after cooking before adding them to the pan. This helps them retain their perfect bite.
Ingredients
Nutritional values
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