Ingredients
Scale
- 3 cans, or about 5 1/4 cups, good quality chicken broth
- 1 tsp ground ginger
- 1/4 tsp garlic powder
- 2 heaping TBS cornstarch
- 4 eggs
- Sesame oil for drizzling
- Salt, to taste
- Sliced green onion and freshly ground black pepper for garnish
Instructions
- In a medium saucepan, whisk together the chicken broth, ground ginger, garlic powder, and cornstarch until fully combined. Place the saucepan on the stove and heat to a boil, stirring occasionally.
- While the broth comes to a boil, whisk the eggs in a measuring cup (or other easy pour container).
- Once the broth is boiling, remove from heat and begin stirring the broth in a circular motion while slowly drizzling in the eggs. The eggs will instantly cook as it hits the boiling liquid.
- Drizzle in a little sesame oil for extra taste (I use about 1/2 tsp but you can use as much or as little as you prefer). Add salt, tasting until desired flavor is reached.
- Serve topped with sliced green onion and a sprinkle of black pepper.
- Prep Time: 2 mins
- Cook Time: 15 mins
