Silky ribbons of egg swirl through a fragrant broth built on fresh ginger, garlic, and warm turmeric, with a splash of coconut aminos adding deep, savory backbone. Arrowroot starch gives the broth just enough body to turn glossy and slightly thickened, so every spoonful clings nicely to those delicate egg ribbons. A finishing drizzle of toasted sesame oil and a scatter of scallion greens bring brightness and a little crunch right before serving. It's a fast, one-pot soup that comes together in under fifteen minutes, making it an easy weeknight staple. Clean, whole ingredients and simple technique make this a great fit for a Paleo table, whether you're nursing a cold or just craving something warm and gingery.
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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.
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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