10-Minute Bone Broth Soup

Method

1. 1

   Bring 4–4½ cups chicken or beef bone broth and 1 tsp. low-sodium soy sauce to a boil in a medium saucepan over medium-high heat.

2. 2

   Meanwhile, finely grate 2 garlic cloves into a medium bowl. Add 4 large eggs, one 1" piece ginger, peeled, finely grated, and remaining 1½ tsp. low-sodium soy sauce and whisk until very well combined.

3. 3

   Toast 2–4 slices bread of choice (such as country-style sourdough or multigrain). Rub remaining 1 garlic clove over both sides of each piece of toast.

4. 4

   Reduce heat under broth to medium and stir in 5 oz. baby kale or baby spinach. Gradually drizzle ¼ cup egg mixture into broth, concentrating in a single area; repeat with remaining egg mixture in ¼-cupfuls in different areas. Remove from heat and gently swirl soup around with a ladle so egg mixture sets in clusters, about 1 minute.

5. 5

   Ladle soup into bowls and drizzle with chili crisp if using. Serve with garlic toasts and lemon wedges for squeezing over if desired.

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