NUTRITION

SERVINGS

INGREDIENTS

3 cups chicken bone broth

3 large eggs

1 cup liquid egg whites

5 whole wonton wrappers

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 tsp ground ginger

0.25 tsp garlic powder

1 cup baby bok choy

0.5 cup shiitake mushrooms

2 stalks green onions

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and line a small baking sheet with parchment paper.

• 2

  Slice the wonton wrappers into thin strips, toss them with the avocado oil in a small bowl, and spread them in a single layer on the baking sheet.

• 3

  Bake the wonton strips for 5 to 7 minutes until they are golden brown and crispy, then set aside.

• 4

  In a medium pot, bring the chicken bone broth to a gentle simmer over medium heat.

• 5

  Stir in the coconut aminos, ground ginger, garlic powder, and sliced shiitake mushrooms, allowing them to cook for 4 minutes.

• 6

  Add the chopped baby bok choy to the broth and continue to simmer for 2 minutes until the greens are vibrant and tender.

• 7

  In a separate bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform.

• 8

  Create a slow whirlpool in the simmering broth with a spoon, then slowly drizzle the egg mixture into the center to form delicate, silky ribbons.

• 9

  Remove the pot from the heat and stir in the toasted sesame oil, sea salt, and black pepper.

• 10

  Pour the soup into a large serving bowl and garnish with sliced green onions, diced avocado, and the prepared crispy wonton strips.