This is a Vietnamese-inspired soup with plenty of delicious veg — the perfect meal for when you’re looking to get loads of vitamins in one hit.
Serves 2
Cooking time: 30 minutes
INGREDIENTS
TO SERVE
Heat the oil, or butter, in a pan, throw in the garlic and ginger and cook for 30 seconds, then add the mushrooms and stir-fry for 2 minutes. Add the stock, tamari, star anise and cinnamon stick and bring to a boil, then turn down the heat and simmer for 10 minutes. Throw in the carrot and pak choi and cook for a further 7 minutes while you prepare the eggs.
Gently lower the eggs into a pan half-filled with boiling water and cook for 5 minutes for runny yolks, or 9 minutes for hard-boiled. Drain and hold under cold running water to stop them cooking further and to cool them enough to peel.
Ladle the soup into bowls, slice the eggs in half and place on top of the soup. Sprinkle the chilli and spring onions over the top and serve.
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When you find the cinnamon stick or star anise, remove them: they are only there to add flavour.