[Recipe] De Lanor Asian-inspired Soup

My adorable brother gave me a nice recipe for an actual Asian soup. Since I couldn't find all the ingredients, I adapted it, and the new version is so nice that I'm sharing it with you...

For my de Lanor Asian-inspired soup, you'll need:
* some veal stock (I used a brand that comes in 4 doses packs, and I used 2 doses)
* 1 onion
* 3 or 4 shiitake mushrooms
* 4 or 5 black mushrooms
* 100 gr enoki mushrooms
* 3 or 4 baby pak choi
* 2 or 3 chives
* some olive oil
* soy sauce
* salt
* some dried Asian noodles
* some tofu
* hoisin sauce

Prep & cooking time: about 30 minutes

Here's some of the "cast": baby pak choi, enoki, and chives

1 - Cut the pak choi approximately in two (mostly white and mostly green), and wash them.

2 - Cut the white part of the pak choi in thin slices.

3 - Wash and cut the white part of the chive.

4 - Cut the onion in thin slices.

Here's a plate of (mostly) white:

5 - Put some olive oil in a big pot, and sauté the onion, pak choi, and chive on medium-high heat. Add a spot of salt.
When they look tender, add one litre of water, the veal stock, and a few drops of soy sauce:

Let it simmer gently.

6 - Slice the black and shiitake mushrooms, and cut off the roots of the enoki mushrooms:

7 - Add the mushrooms to the soup:

8 - Cut the pak choi green leaves into smallish bits:

9 - Cut the green parts of the chives, and have them ready to be added when you'll serve the soup.

10 - Add the pak choi leaves and the noddles (the ones I chose are very thin and cook in about three minutes)

11 - [aka confession time: I bought the wrong kind of tofu, but my mistake ended up being delicious] I wanted to fry cubes of tofu, but the one I bought was too soft, and I ended up with scrambled tofu, which I generously coated with hoisin sauce.

12 - Pour a bit of everything from the pot into a bowl or plate; sprinkle with the cut chives, and add some scrambled, hoisin'ed tofu to the side.
There you go:

戴きます!