Harshita Sinha
Eggs (2), Ginger (2 inches, sliced), Chicken broth (4 cups), Onion (1, diced), Garlic (2 cloves, minced), Soy sauce (1 tsp), Salt, Pepper, Chopped green onions.
Slice the ginger into thin pieces and smash them gently with a knife to release their oils.
Heat ghee in a pan.
In a large pot, combine the chicken broth, sliced ginger, and diced onion. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Crack the eggs into the pot and stir gently to distribute the egg whites and yolks evenly.
Season the soup with soy sauce, salt, and pepper to taste. Ladle the soup into bowls and garnish with chopped green onions.
Use a high-quality chicken broth for the best flavor. Add other vegetables like mushrooms or carrots to the soup for added nutrition. Serve the soup with a side of rice or noodles for a filling meal
Egg and Ginger Soup is now ready to enjoy! Warm up with a bowl of this comforting and delicious soup.