Serves 4

  • 1 TB olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 celery stock
  • 1 carrot chopped
  • 4-6 Shitake mushrooms sliced
  • 1/2 tsp dried mustard
  • 6 cups vegetable broth
  • 1 bunch chopped watercress
  • 4 eggs
  • 1 lemon squeezed
  • 1 TB fresh ginger (or more to taste)
  • Salt and pepper

 

  1. Saute onion, celery and carrot until soft. Add shitake for about 3 minutes and stir. Add vegetable broth, garlic and mustard. Simmer for 15 minutes and add the watercress. Simmer for 3-4 more minutes. Add lemon, salt ginger and pepper to taste.
  2. Poor hot in each bowl, dropping 1 egg in each one.
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