Whole30 Ramen Rendition

1. Heat a sauce pan over medium high heat. 
2. Add 2 tbsp avocado oil + 1 tsp toasted sesame oil. 
3. Sauté 1/4 sliced onion, 2 cloves minced garlic and 1 tbsp minced ginger until onion is tender. 
4. Pour in 6 cups broth (I used @bonafideprovisions bonebroth). 
5. Bring to a simmer. 
6. Add 1 tbsp @bigtreefarmsbali coconut aminos, 1 tsp @redboatfishsauce and 1 tbsp @mina harissa. 
7. Reduce heat to keep warm while you make some “jammy eggs” (I use @bonappetitmag method you can search online). 
8. While those cool, add about 1/2 cup sliced shiitake mushrooms and 1 head of baby bok Choy cut into thirds to the soup. 
9. Let cook for about 5 mins to soften. 
10. Place @veggienoodleco zucchini noodles in bottom of bowl with some shredded rotisserie chicken. 
11. Ladle soup over. 
12. Top with scallions, a jammy egg, black sesame seeds, and I also added some Korean chili flakes and salt, to taste.