Ingredients
- 1 Tbsp. sesame oil
- 1" piece of fresh ginger, sliced
- 2 cloves garlic, thinly sliced
- 6 cups low-sodium vegetable broth
- 2 Tbsp. low-sodium soy sauce
- 12 oz. bok choy, trimmed
- 4 large eggs, beaten
- 4 scallions, sliced
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Instructions
- Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the ginger and garlic. Cook until fragrant (1 minute).
- Add the broth and soy sauce. Bring to a boil.
- Stir in the bok choy. Lower the heat to medium and bring to a simmer.
- Slowly pour the beaten eggs into the soup, gently stirring, to encourage long ribbons to form. Serve immediately, topped with scallions.