4 cups chicken stock
1 1/2 - 2 cups water
3/4 teaspoons ground ginger
2/3 tablespoons flour
4-5 eggs, beaten
Organic fermented soy sauce(or salt) to taste
3 tablespoons ItWorks!VCO
- Pour chicken stock, water and ground ginger into a medium sized pot.
- Heat until hot but not yet simmering. Add a little water to the corn starch to make a slurry and stir into the stock. Bring stock to a simmer, stirring constantly until it has thickened slightly.
- Drizzle the beaten eggs into the gently simmering soup with a fork. Push cooked egg aside as you drizzle more in. Towards the end you can just slowly pour the rest of eggs into the soup.
- Season the soup with a soy sauce (or salt) to taste and stir in coconut oil.