Recipe below video
Put all things “stock” into a pressure cooker. Roughly chopped. Cook for 40 minutes and you’ll have gold J If you do not have a pressure cooker, you can use a cast iron casserole and triple the cooking time.
Cut the asparagus and cook it in boiling water for 3-4 minutes, depending on how thick they are. Dry fry the Portobello and shitake in a Teflon pan with salt and pepper. Cut spring onion into strips. Cook the egg for 8 minutes. Cool in running water. Cook the noodles accordingly.
Strain the broth and plate in a bowl. Enjoy!