This silky, savory soup comes together in minutes, built on a rich chicken bone broth simmered with fresh ginger, toasted sesame oil, and a savory umami depth from coconut aminos. A quick arrowroot slurry gives the broth just enough body to catch the egg ribbons, and pouring beaten eggs in a slow, steady stream while stirring creates those signature silky strands throughout the bowl. A scattering of sliced green onion on top adds a fresh, sharp bite to finish it off. It's light but satisfying, the kind of soup you can have on the table in under fifteen minutes on a busy night. With a whole-foods ingredient list built around real broth, eggs, and simple aromatics, it's a solid, comforting choice for a Whole30 kitchen.
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Combine the chicken bone broth, coconut aminos, grated ginger, sesame oil, white pepper, and salt in a medium saucepan. Bring to a steady simmer over medium-high heat, about 5–6 minutes.
In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved and no lumps remain. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 30–45 seconds until the broth thickens slightly and turns just barely glossy.
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