adapted from America’s Test Kitchen recipe
This is a simple and quick recipe that will warm you up on a cold winter day! Timing is important as once the eggs are added, the soup will not hold well.
2 1/2 quarts of basic chicken stock
1 (2 inch) piece ginger, sliced and smashed
1 tablespoon soy sauce (we use Bragg’s Liquid Aminos)
2 garlic cloves, smashed
2 tablespoons arrowroot (or corn starch)
2 tablespoons water
2 scallions (green onions), sliced thin
2 tablespoons minced fresh cilantro (optional)
4 large pastured eggs, lightly beaten
salt and pepper
1. Bring the broth, ginger, soy sauce, and garlic to a simmer in a large dutch oven over medium-high heat. Cook for 10 minutes.
2. Strain the broth. Return the broth to the pot and bring to a simmer. Whisk the arrowroot and water together in a small bowl. Whisk the arrowroot mixture into the broth and cook until thickened, about 1 minute. Stir in the scallions and cilantro.
3. Stir the soup gently so that it is moving in a circle. Following the photo, stir in the beaten eggs in a slow, steady stream. Remove the soup from the heat and let stand for 2 minutes. Break up the eggs using a fork. Season with salt and pepper to taste before serving.