Okra mushroom soup

Dice the shallot, garlic and scallion finely, put them in a saucepan with 1.5 tbsp oil and stir over medium heat two to three minutes until slightly golden at the edges.

Add 1.5 tbsp soy bean paste, then drizzle in 2 tbsp soy sauce and stir well.

Pour in 3 cups of water or vegetable stock and bring to a boil on high.

Slice the mushroom and okra, add them and boil two minutes.

Crack one egg into a bowl, whisk well and drizzle it into the soup.

Taste and add a pinch of salt, toss in goji berries as garnish and turn off the heat.