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.