Instructions

Step 1: Put mushrooms in a large bowl and cover with boiling water, set aside
Step 2: In a large saucepan heat oil, add garlic and ginger. Fry until lightly brown
Step 3: Add spring onion and chicken (the chicken will finish cooking in the stock)
Step 4: Add in chicken stock and simmer for 15 mins. When chicken is cooked remove from saucepan. Shred and then put back into stock
Step 5: Add the zucchini, Bok Choy and mushrooms (and mushroom juice) simmer for 5 mins. Remove from heat
Step 6: Slowly pour in egg white while stirring

Step 7: Place in soup bowls