Begin by washing and chopping your vegetables. Slice the bok choy, chop the mushrooms, and mince the garlic. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cinnamon sticks, star anise, lemongrass, ginger, and garlic. Sauté for about 2-3 minutes, allowing the spices to release their fragrant oils.
Pour in the low-sodium chicken broth and bring to a gentle simmer. Add the chopped mushrooms and baby bok choy, cooking for an additional 5 minutes or until the bok choy is tender but still vibrant.
Stir in the liquid aminos and red pepper flakes (if using) to taste. Adjust the seasoning as needed.
In a medium bowl, whisk the eggs together until well combined. In a separate small bowl, mix 1 tablespoon of cornstarch with a little water to create a slurry. This will help to thicken the soup slightly.
With the soup gently simmering, slowly pour the beaten eggs into the pot while stirring continuously. This will create beautiful egg ribbons throughout the soup.
Add the cornstarch slurry to the pot and stir well. Allow the soup to simmer for another 1-2 minutes until slightly thickened.
Remove the soup from heat and discard the cinnamon sticks, star anise, and ginger slices. Stir in the chopped green onions for a fresh finish.
