Shiitake mushrooms can be replaced with regular sliced mushrooms or dried porcini mushrooms, or they can be omitted. Use any other greens you like.
Ingredients
- 2 cups chicken broth bone broth or stock
- 5 dried shiitake mushrooms
- 1 teaspoon diced ginger
- 1/4 sliced long red chilli
- 1 tablespoon fish sauce
- 1/2 tablespoon coconut aminos or Tamari sauce
- 1/4 teaspoon white pepper black is also fine
- 1 bok choy or pak choy, leaves separated, washed and halved
- 2 eggs
- 1 tablespoon chopped chives or spring onions
- Handful of fresh coriander/cilantro leaves
Instructions
- Add two cups of bone broth, dried mushrooms and ginger to a small pot. Place over high heat and bring to boil.
- Once boiling, reduce to medium heat and add the chilli, fish sauce, coconut aminos, white pepper and bok choy. Cook over for a minute.
- Finally, whisk the eggs in a small bowl. Add the chives to the soup and turn the heat down to gentle simmer. Pour the egg mixture slowly and gradually into the pot (over a fork) and stir in. The egg will cook right away. Turn the heat off and add the coriander.
Nutrition
Calories: 295kcal | Carbohydrates: 28g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 337mg | Sodium: 4000mg | Potassium: 2481mg | Fiber: 9g | Sugar: 13g | Vitamin A: 38418IU | Vitamin C: 381mg | Calcium: 965mg | Iron: 9mg
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