Ingredients

• Few cups of low-sodium chicken broth
• Soy Sauce
• Asian hot sauce, recommended: Srirachi
• Fresh ginger
• Eggs

Instructions

1. Bring chicken broth to a simmer. Add a few splashes of soy sauce and hot sauce, to taste. Grate a little ginger into the broth. Stir to combine.
2. Crack 2 eggs in a measuring cup and lightly beat with a whisk.
3. Turn off the heat. With a ladle, stir the broth in a circular motion to create a "whirlpool". Slowly drizzle in the beaten eggs in a circular motion as well, without whisking or stirring them in. Let the eggs cook for about 1 minute. Serve immediately.