Ingredients:

  • 4 cups chicken bone broth
  • 1 tbsp tamari
  • 1 tsp fresh ginger, grated
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • 3 large eggs
  • 1 pinch sea salt
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Combine the chicken bone broth, tamari, grated ginger, and white pepper in a saucepan.
  2. Bring the mixture to a gentle simmer over medium heat until steaming and fragrant.
  3. In a small bowl, whisk the eggs and sea salt until no streaks of white remain and the mixture is slightly frothy.
  4. Turn the heat down to low. Stir the broth in a slow, consistent circular motion to create a gentle whirlpool.
  5. Slowly drizzle the beaten eggs into the vortex in a thin, steady stream.
  6. Wait 10 seconds before stirring again to allow the egg ribbons to set into long, silky strands.
  7. Remove the pot from the heat immediately and stir in the toasted sesame oil and sliced green onions.