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Ingredients
  • 6 fresh shiitake mushrooms
  • 1-inch knob of fresh ginger, thinly sliced
  • 1 quart water
  • 1 tablespoon dried nettle leaves, cut and sifted
  • 1 cup steel cut oats
  • 1 teaspoon dried thyme
  • ½ teaspoon sea salt
  • 2 ½ cups shiitake nettle broth
  • 2 eggs
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 bunch fresh dandelion leaves, roughly chopped
  • Salt and pepper to taste
  • ½ tablespoon toasted sesame seeds
  • 1 to 2 tablespoons tamari, for serving
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