An Asian inspired mushroom soup which is simple but tasty and more filling than you’d expect. You can make a lot of this soup base ahead of time and freeze in portions for convenience. The poached egg turns a bit brown when poached in the soup. I don’t mind so much, but if you insist on a pure white poached egg, by all means poach it in a separate pot.
- 400ml water
- 1/2 stock cube
- 1 garlic clove, finely chopped
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1/2 chili pepper, finely chopped
- 1/2 lemon grass stalk
- 30gr noodles
- 1 egg
- 170gr Swiss Brown mushrooms
- 1 spring onion
Serves 1 as part of the Budget Challenge
Combine all the ingredients for the base in a sauce pan. Bring to the boil.
Add the noodles and cook until just done (al dente according to packet instructions), remove them from the pan (cooking them inside a wire basket helps).
I poach the egg in the soup. The egg will be a bit brownish and not perfectly round, but it will be tastier. If you want a white, round egg, simply poach it in a separate pan of water. Poach for 4 minutes. If you want, you can poach it while the noodles cook, just keep the noodles to the side for the first 30 second or so, until the outside of the egg has set.
Halve the mushrooms. Add them for the last 3 minutes of the cooking time. Add the spring onion the last minute.