10-Minute Bone Broth Soup

Ingredients

For 2 servings

• •4 –4½ cups chicken or beef bone broth
• •2.5 c. à café low-sodium soy sauce, divided
• •3 garlic cloves, divided
• •4 large eggs
• •1 1" piece ginger, peeled, finely grated
• •2 –4 slices bread of choice (such as country-style sourdough or multigrain)
• •5 oz baby kale or baby spinach
• •Chili crisp and lemon wedges (for serving; optional)

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.