Ingredients
- 1/2 teas. toasted sesame oil
- 1 tab. avocado oil
- 1/2 teas. freshly grated ginger
- 1 clove garlic, minced
- 4 cups bone broth, chicken broth, or vegetable broth
- 2 teas. fish sauce
- 1 tab. coconut aminos
- 3 green onions, sliced thin
- 1 tab. arrowroot flour
- 2 eggs, well beaten
- salt, to taste
Preparation
Step 1
In a small pot, or medium saucepan, heat avocado oil and sesame oil over medium heat. Add the garlic and ginger saute, being careful not to burn, until fragrant, about 1-2 minutes.
Pour in 3 cups of the broth, the fish sauce, coconut aminos, and green onions and bring to a boil.
Reduce heat to simmer.
In a small bowl, combine the remaining 1 cup of broth with the arrowroot and whisk until arrowroot is dissolved.
Pour into the pot and stir to combine, the broth should thicken up a bit.
Be sure your soup is just barely simmering before adding the eggs. To add the eggs and make "egg ribbons", simply continuously stir your soup in one direction while slowly drizzling the eggs into the soup in a slow, steady stream.
Taste soup and add salt, if desired.