NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 cups chicken broth

1 large egg

1 tbsp ginger

2 cloves garlic

2 medium scallions

1 tbsp tamari

1 tsp toasted sesame oil

1 tbsp arrowroot powder

0.25 tsp white pepper

0.25 tsp sea salt

PREPARATION

• 1

  Mince the ginger and garlic, and thinly slice the scallions, separating the white and green parts.

• 2

  In a medium pot, combine the chicken broth, ginger, garlic, and the white parts of the scallions.

• 3

  Add the chicken breast to the pot and bring to a gentle simmer over medium heat; poach for 12 to 15 minutes until cooked through.

• 4

  Remove the chicken, shred it with two forks, and set aside.

• 5

  Whisk the arrowroot powder with a tablespoon of water to create a slurry, then stir it into the simmering broth until slightly thickened.

• 6

  Stir in the tamari, white pepper, sea salt, and the shredded chicken.

• 7

  Whisk the egg in a small bowl, then slowly pour it into the soup in a steady stream while stirring the broth in a circular motion to create silky ribbons.

• 8

  Remove from heat, stir in the toasted sesame oil, and garnish with the green scallion tops.