3 cups Chicken Stock
1 cup Beef Stock
1 tsp Sea Salt
2 Eggs
1 ½ Tbsp Arrowroot Powder + 1 Tbsp Water (= slurry)
pinch White Pepper
pinch Ground Ginger
1 Tbsp Green Onions

Combine the chicken and beef stocks, sea salt, ground ginger, and white pepper and bring to a boil.

Once boiling, reduce to medium-high (~6) to prevent boiling over in the next step. We want the soup to be simmering.

In a bowl, lightly beat the eggs until incorporated. This next step is open to a little interpretation on your part. If you like your soup to have thin ribbons of egg, then with a fork, swirl in a little egg at a time into the hot stock. If you like bigger chunks, then drop in more egg at a time. I like to swirl mine.

Once you have enough of the desired egg in your soup, in a separate cup or bowl, take the arrowroot and combine with a tablespoon of water, or more if you need, until the arrowroot is dissolved. Then add the liquid (called a slurry) to the hot soup. Stir it around until you reach the desired thickness, then garnish with chopped green onions and serve immediately.

Serves 4
This recipe can easily be made Vegetarian; just swap the chicken and beef stocks with vegetable stock