Finely chop the chili and peeled ginger. Slice the mushrooms and celery stalks. Peel the carrot and cut it into thin strips.

Warm the meat in a small saucepan or pan over medium heat. In a separate pan with a little oil, fry the eggs to your desired doneness and season with salt and pepper.

Sauté the mushrooms briefly in a pan with a bit of oil. In a pot, heat the broth with 1.4 liters of water. Add the ginger, chili, and soy sauce. Add the sautéed mushrooms and celery to the broth. Simmer for about 10 minutes, then add the pak choi leaves and cook for another 2 minutes.

Divide the carrots, mushrooms, pak choi, and celery among soup bowls. Add a portion of cooked meat to each bowl.

Pour the hot broth into the bowls, sprinkle with salt and pepper, top with the fried egg, and serve.

Enjoy your meal!