Step 1

Add the chicken broth to a pot on the stove.

Step 2

Mix together the tapioca starch and water and stir until completely dissolved. Pour the mixture into the chicken broth, and stir to incorporate it completely.

Step 3

Grate the ginger and cut spring onions and/or bok choi (both are optional) into small pieces. Add both to the chicken broth mixture. Add salt and pepper to taste.

Step 4

Begin to heat the soup while stirring continuously. Keep heating the soup until you reach the boiling point. You'll notice that the soup will clear and thicken as you cook it.

Step 5

Meanwhile, prepare your eggs by whisking them in a bowl. You want to thoroughly whisk the egg whites with the yolks together so that you don't end up with thicker areas of only egg whites.

Step 6

Slowly pour the egg mixture in a thin stream into the boiling or near boiling soup. You should continuously stir the soup as you pour the eggs into it to form thin, silky ribbons of egg in your soup.

Step 7

Once you've finished adding in the eggs, your soup is ready for serving!