NUTRITION

SERVINGS

INGREDIENTS

4 cups chicken bone broth

2 large eggs

1 cup liquid egg whites

1 tbsp fresh ginger

2 cloves garlic

1 tbsp tamari

1 tsp toasted sesame oil

0.5 cup frozen peas

1 cup shiitake mushrooms

2 stalks green onions

6 sheets wonton wrappers

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp white pepper

1 tbsp arrowroot powder

2 tbsp cold water

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the wonton wrappers into thin strips, toss them in a bowl with avocado oil and sea salt, then spread them on the baking sheet and bake for 5-7 minutes until golden and crispy.

• 3

  In a large pot, combine the chicken bone broth, minced ginger, minced garlic, and sliced shiitake mushrooms.

• 4

  Bring the mixture to a gentle simmer over medium heat and stir in the tamari and white pepper, allowing the flavors to meld for 5 minutes.

• 5

  In a small ramekin, whisk the arrowroot powder with the cold water to create a smooth slurry.

• 6

  Stir the arrowroot slurry into the simmering broth and continue to cook until the liquid thickens slightly.

• 7

  In a separate bowl, lightly whisk the whole eggs and liquid egg whites together until just combined.

• 8

  Using a spoon, stir the soup in a circular motion to create a slow whirlpool, then slowly drizzle the egg mixture into the broth to form delicate ribbons.

• 9

  Add the frozen peas to the pot and cook for 1 minute until they are bright green and heated through.

• 10

  Turn off the heat and stir in the toasted sesame oil and sliced green onions.

• 11

  Ladle the soup into a large bowl and top with the crispy wonton strips just before serving.