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🍲 Mushroom Pak Choy Soup

185 kcal · 30 min · 4 servings

Ingredients

• 250 g mixed mushrooms (e.g. enoki and king oyster)
• 1 clove garlic
• 1 tbsp freshly grated ginger
• 1 Pak Choi (approx. 500 g)
• 750 ml vegetable broth
• 2 tbsp sesame oil
• 2 eggs
• soy sauce
• salt
• hoisin sauce

Instructions

1. 1. Clean the mushrooms and slice the King Oyster mushrooms into thin slices.
2. 2. Peel the garlic clove and the piece of ginger and chop both ingredients very finely.
3. 3. Wash the Pak Choy, remove the hard bottom stem, and cut the vegetable into narrow strips.
4. 4. Heat one tablespoon of oil in a pot and sauté the sliced King Oyster mushrooms, garlic, and ginger in it.
5. 5. Add the Pak Choy strips to the mushrooms and deglaze everything with the vegetable broth.
6. 6. Let the soup simmer gently over low heat for about five minutes until the vegetables are cooked.
7. 7. Whisk the eggs in a bowl with one tablespoon of soy sauce.
8. 8. Heat the remaining oil in a non-stick frying pan and fry the egg mixture into a thin omelette.
9. 9. Turn the omelette out onto a cutting board, chop it into coarse pieces, and add it to the soup along with the Enokitake mushrooms.
10. 10. Let the ingredients steep briefly in the soup and season the dish with soy sauce, salt, and hoisin sauce.
11. 11. Divide the finished soup among small bowls and serve hot.

Nutrition per serving

• kcal: 185
• Protein: 9 g · Fett/Fat: 11 g · Carbs: 12 g