Submitted by: Kimmi
Prep Time: 10 Minutes
Cook Time: 0 Seconds
This started out as a miso type soup.... then turned into an egg flower soup... now its just funky! Its loaded with healthy, healing ingredients though!
in a large pot, bring the chicken stock to a boil and add in the Kombu leaves simmer for 10 minutes. Remove the seaweed and set aside broth.
In the mean time, over medium-high heat, add the coconut oil, ginger and carrots into a large saucepan and saute for a few minutes. reduce heat to medium and add in the mushrooms, onion, soy sauce and garlic and saute another 5-10 minutes until the vegetables have sweated and are tender. add about a cup of the reserved broth to the veggies if they get too dry.
Let the seaweed cool and roughly chop it. in a food processor add the seaweed and about a cup of the set aside broth and blend until it turns into a thick paste and re-add it back into the broth (this step is optional, it adds LOTS of nutrition though without altering the flavor too much)
Add the broth to the veggies and bring to a boil. reduce heat to low and simmer for 20 minutes.Use a whisk or fork and start stirring the soup and slowly add the beaten eggs in a small steady stream. This will make your "flower" if you did it right.
Add in the dried bean mung noodles and turn off the heat. Let sit for a couple minutes until the noodles have absorbed some liquid and are no longer hard. Top your soup with green onion, sesame seeds and bean sprouts and enjoy!