This is so easy to prepare and the perfect lunch dish. It comes from Madeleine Shaw who is a wonderful healthy cook and her cookery book, Ready Steady Glow, is well-thumbed in my house. See below for link to Amazon.
Ingredients serves 2
- 1 tbsp coconut oil or butter
- 3 garlic cloves, crushed
- 1 tbsp freshly grated ginger
- 100g wild or button mushrooms, chopped in half
- 450ml chicken stock
- 1 tbsp tamari
- 2 star anise
- 1 cinnamon stick
- 1 large carrot or 2 small, julienned
- 3 pak choi, cut in half
- 4 eggs
- 1 red chilli, finely sliced, to serve
- 2 spring onions, finely sliced, to serve
How to prepare
- Heat the oil or butter in a pan, throw in the garlic and ginger and cook for 30 seconds, then throw in the mushrooms and stir-fry for 2 minutes. Pour over the stock, tamari, star anise and cinnamon stick and bring to a boil, then reduce to a simmer and cook for 10 minutes. Throw the carrots and pak choi into the soup to cook for a further 7 minutes while you prepare the eggs.
- Gently lower the eggs one by one into a pan half-filled with boiling water and boil for 5 minutes for runny yolks and 9 minutes for hard-boiled. Drain and hold under cold running water to stop them cooking and to cool them enough to peel.
- Ladle the soup into two bowls, slice the eggs in half and place on top of the soup. Throw the chilli and spring onions over the soup to serve.
- When you come across the cinnamon stick or star anise, remove them, they are there to add flavour to the soup but not to be eaten.