Whether you’re using homemade of store bought stock, bring it to a simmer and add the garlic and ginger. Simmer on low for 10-15 minutes before straining the stock.

Add the soy sauce or coconut aminos and season the broth to taste with sea salt, this will vary greatly depending on what kind of chicken stock you’re using.

Add the sliced mushrooms to the seasoned broth and simmer over very low heat while you prepare the rest of the ingredients.

Heat a 9″ cast iron skillet over medium high heat, when the pan is hot add the tablespoon of avocado oil along with the chicken breasts.

Partially cover the pan and cook the chicken for about 8 minutes before turning it over. Cook for another 8-10 minutes or until it’s no longer pink, remover the chicken from the pan and set aside to cool.

Cut the chicken into slices or bite sized pieces.

Add about 1 Tablespoon of water to the pan you cooked the chicken in to loosen the browned bits along with the greens, and sauté until just wilted.

Remove the greens from the pan and set them aside. Sauté the zucchini noodles in the same pan until just softened, and then portion the noodles, greens, and chicken into bowls.

Bring a couple quarts of water to a boil in a frying pan with high sides. After it comes to a boil, reduce the heat to a simmer and add 1-2 Teaspoons vinegar.

Crack the eggs 1 at a time into a shallow dish and gently lower them into the simmering water. Cook until your desired doneness is reached, I like mine at about 3-5 minutes with runny yolks. The timing varies depending on the size of your eggs.

When the eggs are done, remove them from the water with a slotted spoon and place 1 each in the bowls with the rest of the ingredients.

Pour the boiling hot broth over the top (the extra hot temperature is important to help warm up the ingredients that have cooled a bit).

Garnish with green onions, sesame oil, and nori – serve immediately.