Via: Martin Poole, Ellis Parrinder
Heat the oil or butter in a pan, then throw in the garlic and ginger and cook for 30 seconds. Throw in the mushrooms and stir-fry for 2 minutes.
Pour over the stock, tamari, star anise and cinnamon stick and bring to the boil, then reduce to a simmer and cook for 10 minutes.
Throw the carrots and pak choi into the soup to cook for a further 7 minutes while you prepare the eggs.
Gently lower the eggs one by one into a pan half-filled with boiling water and boil for 5 minutes for runny yolks and 9 minutes for hard-boiled. Drain and hold under cold running water to stop them cooking and to cool them enough to peel.
Ladle the soup into two bowls, removing the cinnamon stick and star anise. Slice the eggs in half and place on top of the soup. Throw the chilli and spring onions over the soup to serve.
Madeleine Shaw's Ready, Steady, Glow! Fast, Fresh Food Designed For Real Life (Orion Books, £20)