This soup builds its savory depth from coconut aminos and fresh ginger simmered right into the broth, giving it that deep, slightly sweet umami note without any of the usual heaviness. A quick tapioca starch slurry thickens the broth just enough to give it that glossy, silky body, and the star moment comes when beaten eggs are poured in a slow stream to form delicate, ribbony strands. A drizzle of toasted sesame oil and a scatter of fresh scallions finish it off with brightness and crunch. It's a fast, comforting bowl that comes together in under fifteen minutes, and it's a great pick for a gluten free kitchen. Warm, silky, and packed with flavor — this is the kind of soup you'll want in regular rotation.
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Combine the chicken broth and grated ginger in a medium saucepan over medium-high heat and bring to a gentle boil, about 5–6 minutes.
Stir in the coconut aminos, white pepper, and salt. Taste and adjust seasoning.
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