Prepare all ingredients: make soft boiled eggs, slice leftover chicken, julienne carrots, slice cabbage, slice green onions, and cook bok choy and shiitake mushrooms. Melt 2 tsp of ghee in a skillet over medium heat. Add bok choy and 1 tbsp of water and saute until just wilted. Remove from pan. Add remaining teaspoon of ghee into pan and add sliced shiitkes. Saute for 2-3 minutes, until soft and tender. Set aside.
Add dashi (or broth of choice), zucchini noodles, and ginger to a medium soup pot. Heat until steaming hot but not boiling. Remove from heat and add coconut aminos and salt to taste to balance flavors.
Divide broth between two large soup bowls. Arrange bok choy, shiitakes, carrots, cabbage, chicken, eggs, and green onions into the broth. Garnish with red pepper flakes and sesame seeds. Enjoy!
How to soft boil an egg: Boil water, gently place egg in, set timer for 6 minutes allowing water to gently simmer, remove egg, and place in ice water bath to stop cooking. Perfect every time.
Coconut aminos is a soy sauce alternative. You can also use a wheat free tamari if soy is not an issue for you and you are not doing a Whole30.