4 cups of chicken or vegetable stock, broth, bone broth or a combination (I use half bone broth, half water)
4 beaten eggs
2 cups thinly sliced Napa cabbage
2 cups sliced assorted mushrooms
1 onion sliced thinly
2 Tablespoons coconut aminos (substitute with tamari or soy sauce) plus more when serving
1 Tablespoon coconut or avocado oil
2 scallions sliced in thin rounds for garnish
Heat oil in a pan add onions and cook until translucent stirring occasionally.
Add mushrooms and mix well. Add the Napa cabbage, stock, and coconut aminos. Cook on high until mushrooms are soft and cabbage is wilted.
Turn up flame to a slow bubble and drop in beaten eggs. Stir well until eggs are cooked.
Serve in bowls and garnish with sliced scallions. Add more coconut aminos to taste.