INGREDIENTS
1 tbsp
and 1 teaspoon avocado oil, divided
5 oz
shiitake mushrooms, sliced
1
onion, small dice
1 tsp
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 tsp
fish sauce (optional, leave out for vegetarian)
1 tbsp
arrowroot
1/4 cup
coconut aminos
3
eggs, beaten and whirled in
1/4 cup
white vinegar
1 tsp
white pepper
2
scallions, sliced thin, for garnish
Cilantro, for garnish
1 cup
firm tofu, drained and diced (optional)
Red pepper flakes, to taste