Spicy Soy Sauce Soup with Shimeji Mushrooms, Pak Choi, and Boiled Eggs

Ingredients:

• 100g white shimeji mushrooms
• 100g brown shimeji mushrooms
• 2 very hot chili peppers, finely chopped
• 2 pak choi, chopped
• 4 cups vegetable broth
• 1 cup water
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 3 large eggs
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 green onions, chopped (optional for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the eggs:
2. Place the eggs in a pot and cover them with water.
3. Bring to a boil, then reduce heat and simmer for 9 minutes.
4. Remove the eggs and place them in an ice bath for a few minutes.
5. Peel the eggs and set them aside.
6. Make the soup:
7. In a large pot, heat the sesame oil over medium heat.
8. Add the minced garlic and ginger, sauté for 1-2 minutes until fragrant.
9. Add the chopped chili peppers and sauté for another minute.
10. Add the vegetable broth and water, then bring to a boil.
11. Once boiling, reduce the heat to a simmer.
12. Add the white and brown shimeji mushrooms and pak choi to the pot.
13. Stir in the soy sauce and let the soup simmer for about 10 minutes.
14. Taste and adjust seasoning with salt and pepper as needed.
15. Serve:
16. Ladle the soup into bowls.
17. Cut the boiled eggs in half and place 3 egg halves on top of each bowl.
18. Garnish with chopped green onions if desired.
19. Serve hot and enjoy!

Nutritional Information (per serving, assuming 4 servings):

• Calories: 150
• Protein: 10g
• Carbohydrates: 12g
• Fat: 8g
• Fiber: 3g
• Sodium: 1200mg

Start by preparing the eggs. Place three large eggs in a pot and cover them with water. Bring the water to a boil, then reduce the heat and let it simmer for 9 minutes. Once done, remove the eggs and place them in an ice bath for a few minutes to cool. Peel the eggs and set them aside for later.

Next, make the soup. In a large pot, heat one tablespoon of sesame oil over medium heat. Add two minced garlic cloves and one tablespoon of minced ginger, sautéing them for 1-2 minutes until fragrant. Add two finely chopped very hot chili peppers and sauté for another minute. Pour in four cups of vegetable broth and one cup of water, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add 100 grams each of white and brown shimeji mushrooms along with two chopped pak choi. Stir in a quarter cup of soy sauce and let the soup simmer for about 10 minutes. Taste the soup and adjust the seasoning with salt and pepper as needed.

To serve, ladle the soup into bowls and place the halved boiled eggs on top. Optionally, garnish with chopped green onions. Serve the soup hot and enjoy.

Nutritional information per serving (assuming four servings): approximately 150 calories, 10 grams of protein, 12 grams of carbohydrates, 8 grams of fat, 3 grams of fiber, and 1200 milligrams of sodium. Please note that these values are estimates and can vary based on the brands and quantities of ingredients used. Adjust the amount of chili peppers according to your heat preference, and for a richer flavor, consider adding more soy sauce or a dash of fish sauce if desired.