NUTRITION

SERVINGS

INGREDIENTS

2 cups chicken bone broth

2 large eggs

0.5 cup liquid egg whites

1 cup baby bok choy

1 tbsp fresh ginger

2 cloves garlic

1 tbsp tamari

1 tbsp gochugaru

0.25 tsp sea salt

0.25 tsp black pepper

2 stalks green onions

1 tsp rice vinegar

PREPARATION

• 1

  Finely julienne the fresh ginger and mince the garlic cloves to release their natural oils.

• 2

  In a medium pot, combine the chicken bone broth with the ginger and garlic, bringing to a low simmer for 20 minutes to create a deep, aromatic base.

• 3

  While the broth steeps, thoroughly wash the baby bok choy and slice into bite-sized ribbons, separating the crunchy stems from the leafy greens.

• 4

  Stir the tamari, gochugaru, and bok choy stems into the broth, simmering for 3 minutes until the stems are slightly tender.

• 5

  In a small bowl, vigorously whisk the whole eggs and liquid egg whites together until completely homogenous.

• 6

  Create a slow whirlpool in the broth with a spoon and gradually pour the egg mixture in a thin, steady stream to form long, wispy ribbons.

• 7

  Remove from heat and stir in the bok choy leaves, rice vinegar, sea salt, and black pepper.

• 8

  Serve immediately topped with thinly sliced green onions for a fresh, sharp finish.