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Added sugar is limited on an anti-inflammatory diet, but the small amount of maple syrup per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
Bring a medium saucepan of water to a boil. Lower the eggs in gently and cook for exactly 7 minutes, then transfer immediately to a bowl of ice water and let cool for 5 minutes. Peel the eggs, place them in a small bowl, and pour over 1 tbsp tamari and 1 tbsp rice vinegar. Set aside while you build the broth.
Heat the garlic-infused oil and sesame oil in a large pot over medium heat until shimmering. Add the scallion greens and grated ginger and cook, stirring, until fragrant and slightly softened, about 2 minutes.
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