Mushroom Free Egg Drop Soup with Ginger & Turmeric
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Learn more →Ingredients
4 servings
- 4 cups low-sodium chicken broth
- 1 tbsp fresh ginger, peeled and finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground white pepper
- 1 tbsp coconut aminos
- 2 tbsp arrowroot starch
- 3 tbsp cold water
- 4 large eggs
- ½ tsp toasted sesame oil
- salt, to taste
For serving
- 3 scallions (green tops only), thinly sliced (optional)
Instructions
- 1
Combine the chicken broth, ginger, garlic, turmeric, white pepper, and coconut aminos in a medium saucepan over medium-high heat. Bring to a gentle boil, stirring once or twice, until the broth is fragrant and the garlic is no longer raw-smelling, about 5–6 minutes.
- 2
In a small bowl, whisk together the arrowroot starch and cold water until completely smooth with no lumps. Pour the slurry into the boiling broth while stirring constantly, then reduce the heat to medium. Cook, stirring, until the broth thickens slightly and turns glossy, about 1–2 minutes.
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