Shrimp and Mushroom Noodle Soup

Remove any tails and veins from 150 g peeled shrimp and pat dry. Stem and slice 4 shiitake about 4 mm thick; trim and separate 100 g beech mushrooms. Wash 2 small bok choy heads, separate leaves and stalks, and split thick stalks. Prepare 2 thin ginger slices and beat 2 eggs.

Heat 2 tsp oil in a wok over medium heat. Add all the beaten eggs and gently push into soft curds. As soon as the egg is set with no liquid raw egg, transfer to a clean bowl.

Add the remaining 1 tsp oil and both ginger slices to the wok. Stir over medium heat for about 20 seconds until fragrant. Add all the mushrooms and stir-fry for 2–3 minutes until softened and releasing moisture; keep the ginger from scorching.

Add 1000 ml water and bring to a boil over high heat. Add 200 g dried noodles, separate gently and maintain a steady boil over medium heat. Use the packet's total cooking time; move to the next step with about 2 minutes left, when the strands have separated but the center is still slightly firm.

Add all the shrimp and bok choy stalks. Simmer for about 1 minute, then add all the leaves and cook about 1 minute more. The shrimp must be pearly and opaque through the center, the stalks tender and the noodles free of a raw core. If larger shrimp need longer, lift out cooked noodles briefly to prevent overcooking.

Return all the scrambled eggs. Add ½ tsp salt and ⅛ tsp ground white pepper and stir gently. Once the broth returns to a gentle simmer and the eggs are hot, turn off the heat, keeping the curds intact.

Divide the noodles, shrimp, mushrooms, bok choy, eggs and broth evenly between two deep bowls. Fill one bowl first, then gently tip the remaining noodles into the second and add its share of toppings and broth. Serve hot.