Anti Inflammatory Egg Drop Soup
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Learn more →Ingredients
4 servings
- 4 cups chicken broth
- 1 tsp fresh ginger, finely grated
- 1 tbsp tamari
- ½ tsp toasted sesame oil
- ¼ tsp white pepper
- 4 large eggs
- ¼ tsp salt, or to taste
For the slurry
- 2 tbsp cornstarch
Ingredient noteCornstarch is a refined starch that anti-inflammatory diets limit as a refined carbohydrate, but the small amount (~1 1/2 tsp per serving) used to thicken this recipe is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
- 3 tbsp cold water
For serving
- 3 scallions, green tops only, thinly sliced
Instructions
- 1
Combine the chicken broth, grated ginger, tamari, sesame oil, and white pepper in a medium saucepan. Bring to a steady simmer over medium-high heat, about 4–5 minutes.
- 2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 1 minute until the broth thickens slightly and turns glossy.
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