Peel the ginger. I like to use a spoon.
1
Heat a pot over medium heat and lightly coat with oil. Add garlic, ginger, and green onions (I forgot to add them in the video).
2
After one minute, add the broth.
3
And the coconut aminos, fish sauce, and sesame seed oil.
4
While the broth comes to a boil, crack the eggs into a bowl or cup with a spout. Whisk to fully combine the whites and yolks.
5
Once the broth starts to boil, remove the large pieces of garlic and ginger.
6
Combine the tapioca starch and water and add to the broth. This is optional but helps thicken the soup.
7
Return the broth to a light boil and slowly pour in the eggs.
8
Season with salt and pepper to taste and enjoy!
9
To get the full recipe, visit www.travelingspiceco.com
What you'll need
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Sesame Seed Oil
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Coconut Aminos
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