Sauté the onions and carrot in avocado oil for 3 minutes, add the cabbage and salad mix and stir all together for another 3 minutes.
Add the broth and water until the veggies are mostly submerged. Add the lobster mushrooms and green onion on top, slightly stir and get the veggies settled in.
Cover and simmer for 15 - 20 minutes while veggies to al dente or longer if you like them softer. Salt to taste before serving.
Top with raw green onion, sesame seeds and microgreens
I added a bag of a kale based salad mix that needed to get used -- all veggies were good to cook! Kept the dressing and the bits for another day.
Works great to freeze and use as a base for another creation!