In a small pot, bring water to a soft boil and add 2 eggs. Boil for 4 minutes and pour into a strainer and run cold water over them for one minute. Or fill a bowl with ice water and place eggs into the bowl for 1 minute.

Mince fresh garlic and ginger. Chop shallot and cabbage.

Spiralize zucchini and set aside in a bowl.

In a large pot, put on medium heat and add 2 tsp sesame seed oil. Add in garlic and onion and cook for 3 minutes. Add in salt, ginger, cabbage, coconut aminos and fish sauce, and cook for another 3 minutes.

Pour in chicken broth and bring to a boil.

While broth is coming to a boil, slice mushrooms into 1/2-1 inch thick strips. Do not use stems.

Slice chicken breast into thick slices.

When broth comes to a boil add mushrooms and let boil for 5 minutes.

Take seaweed and make into 2 inch wide slices.

After 5 minutes of boiling, turn off the heat and add zoodles and seaweed. Cover and let sit.

While the soup is sitting, heat up a pan on medium heat. Add 1 tsp sesame oil and 2 tbsp coconut aminos. Add chicken slices and cook thoroughly.

Chop green onion and cilantro.

Place soup into bowls. To one side add chicken slices.

Peel soft boiled eggs and using a sharp knife, slice them in half length wise. Place on other side of bowl.

Sprinkle with green onions and cilantro.