One of my favorite things to have for dinner is a light soup. To me, it doesn't matter if its 8 or 80 degrees outside, I crave a warm dish to keep me cozy at home. Having soup for dinner also allows for my body to easily digest my dinner before bed, so that I don't wake up feeling overly full or bloated.
This soup has so many healing benefits and is a great option for when you're feeling a cold coming on, inflamed from eating too much junk food, to help alleviate sinus pressure, cramps and many other uncomfortable situations. The bone broth is also great for your gut health and helps with digestive issues. Not to mention the anti-inflammatory benefits from the ginger and turmeric!
This soup is very versatile and you can add in anything you want. I kept it traditional with asian inspired vegetables, but a few other options can be kale, broccoli, snap peas, carrots, cabbage, spinach and you could also add in additional proteins if you wish.
1 package of your favorite broth. I used bone broth.
large piece of fresh ginger, grated
2 cups bok choy, chopped
1 cup onion, chopped
1/2-1 cup mushrooms, chopped. I used shitake.
1 tsp of each spice: turmeric, chili flakes, salt, black pepper, garlic powder
2 tbsp avocado oil (can also use coconut or ghee)
Optional: 1/4 cup cilantro
1/2 lemons juice
If you are using frozen bone broth, defrost with hot water in kitchen sink
In a skillet, heat up avocado oil and sauté onions until golden, then add in mushrooms and stir until they are fully cooked
Add in bok choy and sprinkle with salt
Whisk 2 eggs in a small bowl
In a large sauce pan, heat up bone broth and add in all spices and grated ginger
When the broth is boiling, slowly pour in whisked eggs in a circular motion and immediately stir with wooden spoon
Mix in sautéed vegetables and lemon juice
Option to garnish with cilantro