Ingredients
The following ingredients have 1 Servings
- 2 cups chicken broth (not low-sodium (I use Pacific Natural))
- 2 teaspoons reduced-sodium soy sauce ((or a gluten-free alternative))
- 2 large eggs
- Pinch kosher salt
- Pinch garlic powder
- 1 large green onion (chopped (green parts only))
Instruction
- Heat the broth and soy sauce in a medium pot over medium-high heat.
- While the broth is heating up, in a spouted measuring cup, whisk the eggs with the salt and garlic powder.
- When the broth starts to boil, use a non-slotted spoon (such as a wooden spoon) to stir the soup. Slowly drip the egg into the broth, continually stirring as you pour the eggs. Make sure you stir in the same direction.
- As soon as you're done pouring the eggs in, remove the soup from the heat and pour it into soup bowls. Garnish with chopped green onions and serve.
