INGREDIENTS Makes 2 Servings

• 1lb natural pork sausage (any ground meat works, but pork pairs so well)

• 2 tsp toasted sesame oil divided

• 4 cups organic pasture raised chicken broth

• 2 tbsp ginger finely chopped or 1/2 tsp ground

• 1/4 cup coconut aminos (more to taste)

• 1 tbsp fish sauce (optional)

• 1/4-1/2 tsp Chinese 5 spice (start small, the spice is powerful)

• 1/2 lb shiitake or baby Bella mushrooms

• 1 carrot chopped

• 1 cup frozen spinach or 2 cups fresh

• 1/2 cup chopped scallions

• 2 soft boiled eggs

• 1bag of kelp noodles (love these for their iodine)

INSTRUCTIONS

Prep Time: 2-3 min Cook Time: 15

Boil eggs (8 min for soft boil or 9 for hard).

Shape meat into 1 inch meatballs, add a drop of sesame oil or avocado oil to each and air fry on 380F for 10 min.

While eggs and meatballs cook, in a medium pot sauté mushrooms in butter (about 2-3 min).

Next add in all remaining ingredients except noodles, scallions, and spinach.

Occasionally stir and bring to a simmer. Once it simmers reduce heat to low, add in noodles, spinach and scallions.

Stir until well combined, remove from heat and serve with a couple meatballs and an egg.

Great garnished I like to add include nori, sriracha and sesame seeds!

Mishi tips:

-For a gooey soft boil egg be sure to immediately place it in an ice bath or cold water. Otherwise it will continue to cook.