It’s easy to make this soup too salty if you use high-sodium broth and high-sodium tamari/soy sauce. To keep things in check, I usually use low-sodium tamari (or coconut aminos), and homemade or low-sodium broth. For a paleo version, use coconut aminos and arrowroot.
- 4 cups chicken broth or stock*
- 2 Tbsp cornstarch (can sub arrowroot for paleo)
- 1 clove garlic, finely minced (or 1/4 tsp garlic powder)
- 1/2 tsp fresh ginger, finely minced (or a pinch dried ginger)
- 2–3 Tbsp gluten free tamari, soy sauce, or coconut aminos
- 2 eggs
- 2 egg whites
- 2–3 green onions, thinly sliced (for garnish)
- salt and pepper, to taste
- In a small bowl, whisk together eggs and egg whites. Set aside.
- In a medium pot, whisk together chicken broth, cornstarch, garlic, ginger, and tamari. Heat over medium-high heat and bring to a boil. When soup reaches a boil, turn off the heat.
- Slowly pour the beaten eggs into the soup. Let the soup sit 2-3 minutes for the eggs to finish cooking. (If you need more heat, feel free to put the pot back on a low-heat burner for a few minutes). Garnish with green onions, if desired.
*If needed, be sure your chicken broth is gluten free. I like Pacific Foods brand.