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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.

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