Nutrition
Ingredients
- 4–4½ cups chicken or beef bone broth
- 2½ tsp. low-sodium soy sauce, divided
- 3 garlic cloves, divided
- 4 large eggs
- 1 1" piece ginger, peeled, finely grated
- 2–4 slices bread of choice (such as country-style sourdough or multigrain)
- 5 oz. baby kale or baby spinach
- Chili crisp and lemon wedges (for serving; optional)
Instructions
- 1 Bring 4–4½ cups chicken or beef bone broth and 1 tsp. low-sodium soy sauce to a boil in a medium saucepan over medium-high heat.
- 2 Meanwhile, finely grate 2 garlic cloves into a medium bowl. Add 4 large eggs, one 1" piece ginger, peeled, finely grated, and remaining 1½ tsp. low-sodium soy sauce and whisk until very well combined.
- 3 Toast 2–4 slices bread of choice (such as country-style sourdough or multigrain). Rub remaining 1 garlic clove over both sides of each piece of toast.
- 4 Reduce heat under broth to medium and stir in 5 oz. baby kale or baby spinach. Gradually drizzle ¼ cup egg mixture into broth, concentrating in a single area; repeat with remaining egg mixture in ¼-cupfuls in different areas. Remove from heat and gently swirl soup around with a ladle so egg mixture sets in clusters, about 1 minute.
- 5 Ladle soup into bowls and drizzle with chili crisp if using. Serve with garlic toasts and lemon wedges for squeezing over if desired.
Original Source
View Full Recipe on Epicurious
Complete instructions, photos, and tips on the original site
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