- 1 clove garlic, smashed
- 1 thumb ginger, peeled and sliced thinly
- 1 tbs vegetable bouillion
- 1 cup courgette noodles
- 1/2 cup shitake mushrooms, chopped
- 1 head of pakchoi
- 1 egg (optional - not vegan)
- 250ml spring water
- 1 tbsp tamari sauce
Simmer the garlic, ginger and bouillion together until the ginger is softened.
Add the mushrooms and courgette noodles and cook for 2 minutes.
Add the pakchoi and the egg (optional). Allow the egg to poach within the broth. Once cooked though, in around 5-6 minutes, carefully ladle into a bowl.
Sprinkle with delicious Cru8 kale crisps.