• Simmer three cups of chicken broth, then add a dash of soy sauce and a bit of grated ginger to taste.
• While the soup simmers, crack two eggs into a measuring cup and whisk until whites and yolks are blended.
• Turn off the heat, then stir the broth vigorously until you’ve created a steady “whirlpool.” Pour the eggs into the whirling broth using a circular motion.
• In about a minute, your soup will be blended and ready to slurp!
