Ingredients:
- 4 cups chicken broth, divided
- 1 Tbsp. liquid aminos
- 2 Tbsp. chopped fresh chives
- 1 clove garlic, minced
- 2 scallions, sliced into small pieces
- ¼ tsp. salt
- ⅛ tsp. ground ginger
- 1½ Tbsp. cornstarch
- 2 eggs
- 1 egg yolk
Directions:
- Reserve 3/4 cup of chicken broth and pour the rest into a large saucepan. Add liquid aminos. Stir in chives, garlic, scallions, salt and ginger; bring to a rolling boil.
- Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.
- Whisk eggs and egg yolk together in a small bowl with a fork.
- Using a fork, drizzle eggs, a little at a time into boiling broth. Eggs will cook immediately.
- Stir in cornstarch mixture gradually until soup reaches desired consistency.
