NUTRITION

SERVINGS

INGREDIENTS

4 cups chicken bone broth

2 large eggs

1 cup liquid egg whites

0.5 cup canned chickpeas

1 tbsp extra virgin olive oil

1 tbsp toasted sesame oil

1 cup shiitake mushrooms

1 cup baby spinach

1 tbsp fresh ginger

2 cloves garlic

2 tbsp coconut aminos

0.25 cup green onions

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame seeds

PREPARATION

• 1

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

• 2

  Rinse and thoroughly pat the chickpeas dry with a paper towel, then toss them with the olive oil, sea salt, and black pepper.

• 3

  Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy.

• 4

  While the chickpeas roast, heat the toasted sesame oil in a large pot over medium heat.

• 5

  Add the sliced shiitake mushrooms, grated ginger, and minced garlic to the pot and sauté for 3-4 minutes until fragrant.

• 6

  Pour in the chicken bone broth and coconut aminos, then bring the liquid to a gentle simmer.

• 7

  In a small bowl, whisk the whole eggs and liquid egg whites together until the yolks are fully incorporated.

• 8

  Stir the simmering broth in a circular motion to create a slow whirlpool and very slowly drizzle in the egg mixture to create thin ribbons.

• 9

  Stir in the baby spinach and cook for 1 minute until just wilted, then remove the pot from the heat.

• 10

  Ladle the soup into a large bowl and garnish with the crispy roasted chickpeas, sliced green onions, and toasted sesame seeds.