• 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


  1. 1

    Heat the oil or butter in a pan, then throw in the garlic and ginger and cook for 30 seconds. Throw in the mushrooms and stir-fry for 2 minutes.

  2. 2

    Pour over the stock, tamari, star anise and cinnamon stick and bring to the boil, then reduce to a simmer and cook for 10 minutes. 

  3. 3

    Throw the carrots and pak choi into the soup to cook for a further 7 minutes while you prepare the eggs. 

  4. 4

    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.

  5. 5

    Ladle the soup into two bowls, removing the cinnamon stick and star anise. Slice the eggs in half and place on top of the soup. Throw the chilli and spring onions over the soup to serve.


Nutritional Details

Each serving provides
  • Energy 1197kj 286kcal 14%
  • Fat 17.9g 26%
  • Saturates 9.1g 46%
  • Sugars 8.1g 9%
  • Salt 3.9g 65%

% of the Reference Intakes

Typical values per 100g: Energy 1197kj/286kcal

Each serving provides

10.2g carbohydrate 3.2g fibre 19.5g protein

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