Grate turmeric and ginger, slice the chile pepper, and mince the garlic cloves.

Pour the chicken stock in a large pot and heat over medium heat, until it starts to simmer.

Slice the mushrooms.

Place the turmeric, ginger, garlic, chile pepper, mushrooms, and Braggs into the pot and simmer for about 5 minutes.

Then add spinach and cook for another minute.

In a bowl, whisk the eggs and slowly pour them into the simmering soup.

Creating ribbons of egg.

Keep stirring until the egg is cooked and take off the heat.

Chop the cilantro and slice the onions.

Add them to the pot.

Season with salt and pepper.