Spicy Oyster Mushroom Noodle Soup with Paneer and Eggs

1.Bring a large pot of water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and set aside.

2.In a separate bowl, beat the eggs with a pinch of salt and pepper. Heat a non-stick pan over medium heat and make a thin omelette. Once cooked, remove from pan, roll it up, and slice into thin strips. Set aside.

3.Heat vegetable oil in a large pot over medium heat. Add mustard seeds and let them splutter.

4.Add chopped onions, garlic, ginger, and green chilies. Sauté until onions turn translucent and fragrant, about 4-5 minutes.

5.Add chopped tomatoes and cook until they soften and oil starts to separate, about 5 minutes.

6.Stir in turmeric powder, red chili powder, and garam masala. Cook the spices for 1-2 minutes to release their aroma.

7.Add sliced oyster mushrooms and sauté for 5 minutes until they soften and release moisture.

8.Pour in vegetable broth or water and bring to a gentle boil.

9.Add soy sauce, tomato ketchup, and salt to taste. Stir well to combine.

10.Add paneer cubes gently into the soup and simmer for 5 minutes to warm through and absorb flavors.

11.Add cooked noodles and egg strips into the soup. Stir carefully to combine without breaking the noodles.

12.Turn off the heat and squeeze fresh lemon juice into the soup. Adjust salt and spice levels if needed.

13.Ladle the soup into bowls and garnish generously with chopped fresh coriander leaves.

14.Serve hot, ideally with a side of crusty bread or steamed rice for a complete meal.