Rice Noodles and Egg Soup with Exotic Mushrooms

Steps

1. Bring a large pot of salted water (with a lid) to the boil. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold running water.
2. Heat a drizzle of oil in a medium pot on medium heat and cook ginger, garlic, salt and onion for about 3 minutes, until softened and fragrant. Add Chinese spices and cook a further 1 minute.
3. While onions are cooking, place rice noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 8 minutes, until tender then drain well and return to pot. Toss with sesame oil and cut in a few places with scissors to make them easier to eat.
4. Add egg drop veggie stock and water to pot with onion and bring to a simmer. Cut or tear any large mushrooms into halves or quarters (if needed). Once stock is simmering, add capsicum and mushrooms to pot. Cook for about 1 minute, until mushrooms are tender.
5. Once mushrooms are cooked, remove pot from heat, stir through soy sauce and season to taste with salt. Peel eggs and cut into halves.
6. To serve, place rice noodles into bowls, ladle over soup and top with eggs. Garnish with carrot, radishes, coriander and chilli flakes (if using).