Ingredients
Yakso egg noodles
4 tbsp Yakso shoyu
3 tbsp Yakso sushi vinegar
4 eggs
2 cloves of garlic
2 cm fresh ginger
1 head of pak choi
100 g shiitake mushrooms
1,5 l water
2 mushroom stock cubes
4 tsp toasted sesame seeds
A delicious, warming noodle soup bursting with Asian flavours! Perfect as a light lunch or a nutritious evening meal. The combination of fresh ginger, garlic, shiitake mushrooms and a soft-boiled egg makes this soup particularly flavourful.
Method:
1. Peel the ginger and chop it into small pieces, along with the garlic.
2. Cook the noodles according to the instructions on the packet. Meanwhile, boil the eggs for 6 minutes. Rinse the noodles under cold water and drain well. Peel the eggs.
3. Heat a dash of oil in a soup pan and gently fry the ginger and garlic for 5 minutes over a low heat. Add the Yakso Shoyu and Yakso Sushi Vinegar. Then add the water and stock cubes and bring to the boil.
4. Meanwhile, slice the shiitake mushrooms, add them to the soup and cook for 5 minutes.
5.Cut the pak choi into thin strips and add these to the soup along with the noodles. Heat through for a further 2 minutes.
6. Divide the soup between generous bowls. Halve the eggs and place two halves in each bowl. Sprinkle with sesame seeds and serve immediately!
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