This soup is all about silky, golden egg ribbons suspended in a fragrant, gently thickened broth — the kind of dish that feels both restorative and a little bit special. Fresh ginger, toasted sesame oil, and a whisper of turmeric build a warm, savory base, while a simple cornstarch slurry gives the broth just enough body to cling to every ribbon of egg. The real trick is technique: pouring the beaten eggs in a slow, steady stream while stirring gently is what creates those long, wispy strands instead of scrambled clumps. A scattering of sliced scallions on top adds fresh, sharp contrast to the rich, glossy broth underneath. It comes together in minutes with just one pot, making it an easy, comforting option to keep in a gluten free rotation whenever you want something light but satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Combine the chicken broth, grated ginger, sesame oil, soy sauce, white pepper, and turmeric in a medium saucepan. Bring to a steady simmer over medium-high heat, stirring once or twice, until the broth is fragrant and just beginning to bubble at the edges, about 5 minutes.
Whisk the cornstarch and cold water together in a small bowl until completely smooth. Pour the slurry into the simmering broth while stirring constantly, then continue to stir until the broth thickens slightly and turns glossy, about 1 minute. Reduce the heat to medium-low to maintain a gentle simmer.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
