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This is one of my grandfather’s favourite soups—nourishing, comforting and healthy, it is also quick to make. The shiitake mushrooms impart a smoky, earthy flavour, but you can use any mushrooms you like.

SERVES 4

1 litre/1³/₄ pints water

2 celery stalks, finely diced

2 eggs, beaten

1 teaspoon vegetable bouillon powder or stock powder

60g/2¹/₂oz shiitake mushrooms

125g/4oz mixed oyster mushrooms

1 tablespoon light soy sauce

a dash of toasted sesame oil

sea salt and ground white pepper

1 Pour the water into a pan and bring to the boil. Add the celery and cook for 2 minutes, then add the beaten eggs and stir gently to create a web-like pattern in the broth, as the egg whites and yolks start to cook.

2 Turn the heat down to medium, add the bouillon powder and all the mushrooms and simmer gently for 2 minutes. Season to taste with the soy sauce, sesame oil, salt and white pepper and serve immediately.