6scallionssliced green onion stalks or 1 small onion sliced
1ccilantro leaves about 1 cup or 4 tbsp dried cilantro
3eggslarge
3cchicken broth
1cchickenshredded cooked optional
2tspsalt and more to taste
Instructions
Warm a large saucepan. Add the onions and toasted sesame oil cook for 5-10 minutes.
Add the mushrooms. Stir occasionally until the mushrooms begin to brown.
Add the chicken broth, shredded chicken, and salt to the saucepan and bring to a low boil
Whisk the eggs in a bowl to combine the whites and yolks.
Using a chopstick or fork, drizzle the eggs into the boiling soup, swirling around the saucepan. Avoid the eggs dropping in clumps.
Let the eggs cook for a few seconds and then turn the heat off.
Add the cilantro leaves and stir to combine.
Serve hot
Notes
Based on and inspired by comfy belly.I use left-over boiled chicken. If you want to use raw chicken or other protein, add it in after the mushrooms have cooked for a bit.