Instructions

• In a medium pot, combine 2 cups chicken broth, 2 teaspoons reduced-sodium soy sauce, and 1/2 teaspoon ginger paste. Heat over medium-high heat until it just begins to boil.
• While the broth heats, crack 2 large eggs into a bowl. Add a pinch of kosher salt and 1/4 teaspoon garlic powder. Whisk until the egg mixture is smooth.
• When the broth begins to boil, reduce the heat to low so the liquid is at a gentle simmer.
• Stir the simmering broth steadily in a circular motion with a spoon to create a gentle whirlpool.
• Slowly drizzle the beaten egg mixture into the center of the whirlpool in a thin stream while continuing the circular stirring. Continue stirring gently while pouring.
• After all the egg is added, stop stirring and let the eggs set into soft ribbons for about 10–20 seconds. Then remove the pot from the heat.
• Ladle the soup into bowls and garnish with 1 large green onion, chopped (green parts only). Serve immediately.