4 cups chicken broth (I like my homemade bone broth or organic )
1 tablespoon gluten free soy or tamari or aminos
1 tablespoon fresh grated ginger
2 tablespoons arrowroot dissolved in 3 tablespoons cold water
3 eggs, beaten
Salt and pepper to taste
Chopped scallions for garnish
1. Put chicken broth, soy sauce and ginger in a medium saucepan and bring to a boil.
2. Whisk in cornstarch mixture and stir until slightly thickened. Turn heat down to low.
3. Pour in beaten egg and whisk gently for about a minute...the egg will separate a little into strands as it cooks.
4. Season to taste with salt and pepper. If you have dumplings on hand, this is the time to add them in. Garnish with scallions. Serve at once.I love to add a little hot sauce to mine!