for 4 person

To sauté

1 tbsp	olive oil
1	onion, thinly sliced
1	garlic clove, squeezed
100 g	shiitake mushrooms, cut into strips
1	red chilli, deseeded, cut into thin rings
1 stick	lemongrass, core finely chopped
4	kaffir lime leaves (Thai-Kit)

To prepare the soup

1 ⅕ litre	vegetable bouillon
3 tbsp	soy sauce
150 g	noodles (e.g. Sen Mee)
100 g	Chinese cabbage, cut into thin slices
4	hard-boiled eggs, cut in half
1 bunch	coriander, leaves torn off

How it's done

To sauté

Heat the oil in a pan. Sauté the onion and all the other ingredients up to and including the kaffir lime leaves for approx. 3 mins.

To prepare the soup

Pour in the stock and soy sauce, bring to the boil. Add the noodles and Chinese cabbage, cook for approx. 3 mins. until just al dente. Plate up the soup, top with the eggs and coriander.

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