In a large pot, heat the olive oil over medium heat. Once hot, add the cinnamon sticks, star anise, and chopped lemongrass. Sauté for about 2-3 minutes until fragrant.
Add the sliced ginger and minced garlic to the pot. If you like a bit of heat, sprinkle in the red pepper flakes. Sauté for an additional 1-2 minutes.
Add the chopped baby bok choy and mushrooms to the pot. Stir well and cook for about 3-4 minutes or until the bok choy begins to wilt.
Pour the low-sodium chicken broth into the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add liquid aminos to the broth, adjusting to taste. Let it simmer for about 5 minutes.
In a small bowl, beat the eggs. Slowly add the eggs to the simmering broth while stirring gently.
Mix cornstarch with a tablespoon of water in a small bowl, then stir this mixture into the soup and let it simmer for an additional minute.
While stirring, slowly drizzle in the beaten eggs to create beautiful ribbons of egg throughout the soup.
Stir in the chopped green onions before serving.
