An easy asian noodle soup by Little Acre Mushrooms using oyster mushrooms, bok choy and either ramen or gluten-free soba noodles.
Oyster Mushrooms have a fluted cap that resembles an oyster shell. They have a mild nutty flavour and are usually a creamy beige or pink in colour. However, since I live Queensland, Australia, I have used the Queensland Gold variety that I actually grew myself using a growing kit from Little Acre Mushrooms.
Choose mushrooms that have a dry surface and free of brown spots. Store them in a brown paper bag in the lowest section of the refrigerator. They don’t need washing; simply wipe any dirt away with a damp cloth before cooking.
Bok Choy, a.k.a. Pak Choy, Bok Choi, Chinese White Cabbage, has a sweet cabbage flavour and both the green and white parts are edible raw or cooked.
Ramen Noodles are made from wheat, whereas Soba Noodles are made from buckwheat so are therefore gluten-free.
If you are using the boiled egg, the egg can be cooked in the noodle water by adding them for the last 4 or 5 minutes for soft boiled. Remove them with a slotted spoon and plunge into some cold water to make them easier to peel.
Another way is to crack the eggs into the simmering broth once the bok choy is added. Cover with a lid to help it cook quickly. Have a look here for inspiration!