Soba noodle soup with mushrooms and egg
Soba noodle soup with mushrooms, poached egg, spinach and radish.
Cook the noodles according to the instructions on the package. Drain and rinse under cold water.
Bring the water to the boil with the bouillon tablets.
Clean the mushrooms and tear or cut them into pieces. Add to the stock. Cut the radish into segments and the spring onions in rings.
Bring a layer of 6 cm of water to a boil in a low, wide pan and add the vinegar. Turn the heat down so that the water no longer bubbles.
Always break an egg over a cup, make a vortex in the water with a spoon and let the egg gently slide into the vortex. Poach 4-5 min.
Remove from the pan with a slotted spoon and drain on kitchen paper. Also poach the other eggs. Add the spinach to the broth and let it shrink.
Divide the noodles, radishes and spring onions over 4 large bowls or plates. Pour the stock with the mushrooms and spinach.
Put a poached egg in each bowl of soup. Serve immediately. Yummy! .
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