udon noodle soup with pak choi

Heat the vegetable broth and add 3 tablespoons of soy sauce, the two chili peppers and the ginger.

Boil the two eggs for 6 minutes so that they are cooked on the outside but with a creamy yolk.

When the broth starts to boil, add the portobello mushrooms cut into 4 pieces each, the pak choi leaves and the udon noodles.

Cook for 5 minutes and turn off the heat. Let stand for another 5 minutes.

Serve in a deep dish dividing the ingredients and adding one or two hard-boiled egg halves per dish.

You can add some chopped chives on top for decoration and flavor.