I make this soup using our homemade bone broth. If you don’t have bone broth on hand, a high quality stock or broth may be substituted.
Course: Main Course, Soup
Servings: 4people
Author: Jennifer from 1840 Farm
Ingredients
6cupschicken bone broth or stock
½teaspoonfresh ginger root, grated
2Tablespoonssoy sauce
4Tablespoonscornstarch
¼cupchicken bone broth or stock
¼teaspoonwhite pepper
salt
3large eggs, beaten
2Tablespoonschives or green onion, sliced finely
sriracha and soy sauce for serving
Instructions
In a large pot, combine the broth, ginger, and soy sauce. Bring to a gentle simmer. In a small bowl, combine the cornstarch and ¼ cup broth, stirring until smooth. Add the cornstarch mixture to the simmering broth, stirring or whisking to combine. After a few minutes of simmering, the broth will take on a velvety texture, thickening slightly. Taste for seasoning, adding white pepper and salt as needed and desired.
In a small bowl, beat the three eggs until light and frothy. Using a spoon or ladle, stir the broth to create movement in the pan. As the broth is moving, drizzle the beaten egg into the broth. The egg will immediately begin to cook and form delicate ribbons in the broth. Continue until all of the egg has been added. Remove the pan from the heat.
Add the chives or green onion to the soup and stir to combine. Taste for seasoning, adding more salt and white pepper to your liking. Ladle into serving bowls and garnish with a drizzle of soy sauce and sriracha if desired. Enjoy!