Japanese noodle soup with shii-take, bok choy and Foodsporen Reishi extract

Ingredients (for 4 servings):

• 2 cm fresh ginger
• 2 cloves of garlic
• 80 drops of Foodsporen Reishi extract
• 250 grams of fine egg noodles
• 4 medium eggs
• 3 tbsp sunflower oil
• 1½ liters of water
• 2 vegetable stock cubes
• 4 tbsp Japanese soy sauce
• 3 tbsp rice vinegar
• 100 g shiitake mushrooms
• 1 head of pak choi
• 4 tsp toasted sesame seeds

Instructions:

1. Cut the ginger and garlic into thin slices, then dice them into small pieces.
2. Cook the noodles for 6 minutes.
3. Simultaneously, boil the eggs for 6 minutes.
4. Drain the noodles in a colander, rinse under cold running water, and let them drain.
5. Peel the eggs.
6. Meanwhile, heat the oil in a soup pot and sauté the ginger and garlic on low heat for 5 minutes.
7. Add the water, stock cubes, soy sauce, and rice vinegar, and bring to a boil.
8. Slice the shiitake mushrooms.
9. Add the shiitakes to the soup and cook for 5 minutes.
10. Slice the pak choi into thin strips and add them to the soup along with the noodles.
11. Heat everything for 2 more minutes over high heat.
12. Divide the soup into large bowls.
13. Halve the eggs and place 2 halves in each bowl.
14. Sprinkle with sesame seeds.
15. Add 80 drops (20 per person) of Foodsporen Reishi extract and serve.