Heat the avocado oil in a large soup pot over medium high heat. When the oil is hot, add the green onion tops, carrots, & celery and cook for about 10 minutes, once the vegetables are soft and translucent.

Add the garlic and parsley and cook for another minute.

Add the beef stock, chicken stock, water, liquid aminos, and sriracha together and stir. Season to taste with salt and pepper.

Bring the soup to a boil, turn down the heat and simmer for 10-12 minutes.

In a separate pot, boil eggs

In a separate pan, heat up garlic and onion

Cook the steak or chicken seasoning with salt, pepper, and a little ginger powder. Once cooked, add meat with juices to the broth

Add the noodles to the soup and cook for 3 more minutes. Serve the soup and add green onions and soft boiled egg as preferred.