2cups pea tendrils (you can substitute with spinach)
Instructions
Place stock, peas and salt in a large pot and bring to a simmer over medium heat. Reduce heat to low and simmer until peas are cooked through and bright green, about 5 minutes. Using a fork, begin to stir the soup in a circular motion. While stirring, slowly add eggs in a steady stream. This will create strands of egg in the soup. Stir in lemon zest, coconut vinegar and pea tendrils. Season with sea salt to taste. Serve.