Asian Broth with Soba Noodles, Egg, and Pak Choi

First, cook the eggs, as the rest of the recipe is very quick. Place the eggs in boiling water and remove after exactly 6 minutes to keep them soft-boiled. Then quench and peel them.

Meanwhile, heat 2 tbsp of rapeseed oil in a pan. Lightly sauté the sliced garlic, finely chopped chili, and grated ginger in it. Add 2 tbsp of soy sauce.

Lightly trim the root ends of the enoki mushrooms so they still hold together as a bunch. Add them to the pan along with the pak choi leaves and sauté briefly (approx. 1-2 minutes). Then remove the vegetables from the pan and set aside.