Proven to have anti-microbial and immune-boosting properties, mushrooms really are magic! You’ll love the three different kinds of mushrooms in this meal.
Quick Pickle Vegetables:
Empty rice cakes into a bowl and cover with cold water. Wash and slice bok choy crosswise into 1/4 inch slices. Thinly slice green onion. Set a large pot over medium heat and add rice vinegar, sugar, half of the garlic, red pepper flakes to taste, half of the black sesame seeds and a pinch of salt. Once the sugar has dissolved, turn off the heat and add green onions and bok choy. Toss to coat the vegetables in pickling liquid, then remove from pot and set aside.
Remove stems from shiitake mushrooms. Slice into 1/4 inch pieces. Slice off the ends of enoki and king oyster mushrooms. Break apart enoki mushrooms and thinly slice king oyster mushrooms lengthwise. Add sesame oil to the pot, along with 1 tbsp. (2 tbsp. for 4 servings) cooking oil. Add mushrooms and cook until they reduce in size by half. Add remaining garlic, 1 tbsp. (2 tbsp. for 4 servings) of soy sauce and cook 1 minute more. Remove mushrooms from the pot and set aside.
Add 5 cups (10 cups for 4 servings) of water to the pot, along with stock cubes and remaining soy sauce. Turn up to high heat and bring broth to a boil. Drain rice cakes and add to the pot. Let them cook for 1 minute or so, until they are soft. Whisk eggs until smooth in a small bowl. Turn off heat and stir broth so it's moving in a gentle spiral, then pour in egg. It will cook in about 30 seconds, forming soft ribbons. Taste and adjust seasoning, adding more salt if necessary.
Tear or cut nori into small pieces. Ladle broth and rice cakes between serving bowls. Top with mushrooms, pickled bok choy, remaining sesame seeds, remaining chili flakes, and nori. Enjoy!