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Servings: 4

Ingredients

  • 4 cups chicken bone broth
  • 2 Tbsps coconut aminos tamari, Braggs liquid aminos, or low sodium soy sauce
  • 1/2 tsp turmeric
  • 1 tsp sesame oil
  • 3 large eggs lightly beaten
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper
  • 2 green onions or scallions thinly sliced diagonally

Optional:

  • red pepper chili flakes to taste

Instructions

  • In a medium saucepan, combine the bone broth, coconut aminos, turmeric, and sesame oil. Whisk together well.
  • Place over medium heat and bring to a low simmer.
  • Meanwhile, in a bowl, whisk the eggs lightly with your sea salt and white pepper.
  • Once your soup is simmering, start stirring with a wooden spoon while simultaneously pouring in the eggs in a very thin drip. So your soup is moving in a slow, constant rotation and your eggs are being added by drizzling VERY slowly. The speed at which you're stirring your soup while adding the eggs will determine whether you get large chunks or small swirly eggs. This is completely a personal preference and may take several tries to perfect.
  • Once you are finished pouring in the eggs, continue to simmer your soup for just a minute or so, very gently stirring a few times.
  • Taste your soup, then adjust the seasoning to your preferences.
  • Carefully ladle your hot soup into small bowls.
  • Garnish with green onions and chili flakes, if desired.
  • Enjoy!