- 1 lb of Mushrooms (You can use Portobello, Shitake or Button Mushrooms)
- 2 Bouillon cubes
- Bunch of Green onions
- Bunch of Moringa leaves
- Bunch of Chard
- Bunch of Spinach
- Bunch of Nettle
- 2 tbsp of Cornflour
- 2 Eggs
- 1/4 cup of Soy sauce
First cut mushrooms into slices and add them in 9 cups of boiling water with bouillon cubes. While mushrooms are cooking cut green onions and add it to mushrooms. Pour cornflour and stir.
Cut Moringa leaves, chard, spinach and nettle and add them to soup when mushrooms are cooked. Cook for 2-3 minutes. Stir and add scrambled eggs pouring them over a fork while stirring to make rags.
Cook for another 2 minutes and add soy sauce.