Asian Mushroom Soup
This is a quick and tasty Asian inspired version of the classic mushroom soup. Low fat, low carb and vegetarian it ticks lots of boxes!
Equipment required
1 medium deep based non stick saucepan
1 small non stick fry pan
Shopping list for 2 people
150g of fresh shitake mushrooms
150g of oyster mushrooms, or similar
1 clove of diced garlic
1 onion
500ml vege stock
1 tbsp of soy sauce
1 tsp sambel oelek
Method to the madness
Roughly dice the mushrooms into pieces about 1cm big
Finely dice the onion and garlic
Heat the saucepan to a high heat, fry off the shitakes until they have some colour, add the onions, after 1-2 mins add the garlic and oyster mushrooms
Once the oyster mushrooms are soft add in the stock, soy and sambel oelek
Bring the soup to the boil and turn off the heat
Leave the soup on the hob while you heat up the small fry pan to a hot heat, whisk 1 egg and add to the fry pan spreading it out so it looks like a thin pancake
Once the pancake is cooked through remove and slice into thin strips
Serve the soup topped with the egg pancake. ENJOY!
