So easy to make, you’ll wonder why you order take away!
4 cups low sodium chicken stock (or make your own)
2 tsp grated ginger
2 tsp onion powder
1/2 tsp turmeric (for colour)
2 tbsp corn starch mixed with 4 tbsp water
4 eggs (beaten)
sliced green onions for garnish
Bring stock to a boil and reduce heat to medium low. Add grated ginger, onion powder and turmeric and allow to simmer for 5-10 minutes. Mix in corn starch slurry and allow to simmer for one more minute. Then slowly drizzle in beaten eggs in a spiral, not stirring the soup to allow the eggs to form larger ribbons in the soup. Simmer for 2-3 more minutes to cook the eggs. Serve in bowls with sliced green onions for garnish. Serves 3-4.