Add the broth and washed fresh mushrooms and onion to a medium saucepan. Set the burner on medium until it starts to simmer. Then lower the heat!
Add the salt, pepper, coconut amino soy, and chicken (if using) garlic, and washed mushrooms.
Toss in your handful of spinach or kale, and any other veggie you have on hand.
Grate in your fresh ginger.
Peel off the first layer of a stalk of lemongrass. Pound the stalk with a meat mallet or the back of a heavy spoon. This opens the flavor. Place it in the pot! You can also use a squeeze of lime or lemon juice instead.
Add your Chinese five spice, or curry and simmer for 15 to 20 minutes. Remove the lemongrass stalk. Enjoy over cauliflower rice!