Instructions

• Heat 1 tablespoon olive oil in a large saucepan or pot over medium-high heat. Add the 2 cinnamon sticks, 1 star anise, the lemongrass (the two 2-inch stalks halved and chopped into 3 pieces), the sliced ginger rounds, the minced garlic, and the ½ teaspoon red pepper flakes (if using). Cook, stirring frequently, until very fragrant, about 3 minutes.
• Add 4 cups low-sodium chicken broth and 2 tablespoons liquid aminos. Bring to a full boil, then reduce heat to low, cover, and simmer for 15–20 minutes to infuse the flavors.
• While the broth simmers, heat the remaining 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the 2 bulbs baby bok choy (cut or halved as desired) and the 4 chopped mushrooms. Sauté until the vegetables are softened and lightly browned, about 5–8 minutes.
• Transfer the sautéed bok choy and mushrooms into the simmering broth.
• Taste the broth and add more liquid aminos if desired. Using a slotted spoon, remove and discard the ginger rounds, cinnamon sticks, star anise, and lemongrass pieces.
• In a small bowl, whisk 1 tablespoon cornstarch with 1/3 to 1/2 cup of the hot broth until fully dissolved. Stir this slurry into the pot and keep the broth at a very gentle simmer.
• In another small bowl, whisk together the 3 large eggs and the remaining 1/2 tablespoon cornstarch until smooth.
• With the broth at a gentle simmer, slowly pour the egg-and-cornstarch mixture into the soup in a thin stream (you can pour through the tines of a fork), whisking or stirring the broth gently as you pour to create egg ribbons. Pour a little at a time and whisk or stir between additions.
• Let the soup sit over low heat for 1–2 minutes, stirring occasionally, until the egg is fully cooked and the soup has slightly thickened.
• Remove from heat, stir in the chopped green onion, and serve.