We made our own broth from leftover beef bones. Added spicy Cajun seasoning, garlic, and cilantro, then let it simmer for a few hours. The last 20 mins of simmer time, we added chestnut and lions mane mushrooms, more cilantro, celery, lemon juice, and green onion. We spooned our soup over white rice, and topped with pea shoot microgreens and fried quail eggs. To the side we also picked up some bread, and layered it with our Sunflower Microgreens Pesto!