Updated: Feb 1, 2019
You will need:
2 cups of broth (I used chicken but you can sub out for vegetable)
1 bag of enoki mushrooms
1 shallot, diced
1 bok choy, sliced in half
2 bulbs of garlic, thinly sliced
Thumb of ginger, grated
2 radishes, thinly sliced
1 green onion, sliced thinly
1 soft boiled egg
1 tbsp butter/ghee/coconut oil (you can choose which is best for you)
1 tbsp sesame oil
1.5 tbsp coconut aminos
1 tsp sesame seeds (I used white and black)
2-3 nori sheets (snack size)
S&P to taste
Start by preparing the toppings. Dice the shallots, grate the ginger, slice the garlic, slice the radishes and cut the bok choy in half.
Soft boil an egg - boil for 5 minutes. Remove from heat and set aside.
In a small pan, add half of your garlic slices and brown until they turn into chips.
Over medium heat, warm up a cast iron fry pan. Add butter (or ghee/coconut oil) and diced shallots. Continue stirring until shallots are soft and translucent.
Add bok choy to the pan to brown. Once each side has lightly cooked, set aside.
Add remaining half of garlic slices, ginger, sesame oil & coconut aminos. Continue stirring until flavours are well combined and steaming ~ 3-5 minutes.
Add broth. Turn heat down, and let the broth simmer with garlic, ginger, sesame oil and coconut aminos. ~ 5 minutes. Taste the broth and if you need to add S&P, now is the time.
While the broth simmers, begin to prepare your bowl. Into the bowl, add mushrooms & bok choy.
Once broth has been simmering and the colour has changed to a dark, rich brown, remove from heat and using a fine sieve, strain the broth into the prepared bowl. Top with radishes, green onions, nori sheets, sesame seeds and garlic chips.
Remove shell from soft boiled egg and either cut in half, or peel the white to leave only the yolk. Place on soup and serve!