Egg Flower soup with fresh ginger
Serves: 4
Prep Time: 8 minutes
Total Time: 20 minutes
2 cans (14.5 ounce) reduced-sodium chicken broth (3 1/2 cups)
1 Tablespoon finely chopped fresh ginger
1/4 teaspoon ground white pepper
3 Tablespoons corn starch
1/2 cup cool water
3 eggs, beaten
2 teaspoons tamari sauce (gluten free soy sauce)
2 green onions, sliced thin
1. Boil Broth: In a medium saucepan set over high heat bring chicken broth to a boil.
2. Add Ginger & Pepper: Add ginger and pepper and boil for 1 minute.
3. Thicken Soup: Add corn starch to water and stir to combine then pour into soup and stir well. (I usually beat eggs in the bowl the water/cornstarch just came out of)
4. Cook Egg: While stirring constantly in one direction, slowly drizzle egg to soup in 4 or 5 additions. (Ribbons of egg will form.)
5. Finish & Serve: Remove from heat and stir in tamari sauce. Serve hot with a garnish of chopped green onion. Enjoy!
