Asian soup with soba noodles, egg, and enoki mushrooms

Start by boiling the eggs. Place them in boiling water and cook for 6 minutes for a soft yolk, then remove them and run them under cold water.

Meanwhile, in a pan or wok, heat 2 tablespoons of rapeseed oil and lightly sauté the thinly sliced garlic, the chopped half of the chili pepper, and the freshly grated ginger.

Add 2 tablespoons of soy sauce, enoki mushrooms (lightly trimmed at the base to remain in bunches), and separated pak choi leaves. Sauté everything for 1-2 minutes, then remove the vegetables from the pan.