Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon and 1 teaspoon avocado oil, divided
  • 5 ounces shiitake mushrooms, sliced
  • 1 onion, small dice
  • 1 teaspoon fine sea salt
  • 3 garlic cloves, minced
  • 1” ginger, grated
  • 2 large carrot, cut into matchsticks
  • 2 cups shredded brussels sprouts (see note)
  • 1 cup napa cabbage, finely sliced
  • 1 medium zucchini, cut into matchsticks
  • 6 cups chicken bone broth or veggie stock
  • 1 teaspoon fish sauce (optional, leave out for vegetarian)
  • 1 tablespoon arrowroot
  • 1/4 cup coconut aminos
  • 3 eggs, beaten and whirled in
  • 1/4 cup white vinegar
  • 1 teaspoon white pepper
  • 2 scallions, sliced thin, for garnish
  • Cilantro, for garnish
  • 1 cup firm tofu, drained and diced (optional)
  • Red pepper flakes, to taste

Instruction

  • Heat a large heavy bottomed pot over medium high heat and add oil.
  • Cook mushrooms until all the liquid has evaporated, about 5 minutes.
  • Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
  • Add garlic and ginger, cook 1 minute.
  • Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
  • Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
  • In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
  • In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
  • Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
  • Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.