Gently whisk the eggs in a bowl until combined but not frothy—this ensures delicate, thin ribbons when added to the hot broth. Finely grate the fresh ginger into a paste using a microfiber grater or the fine side of a box grater, which will distribute more evenly throughout the soup. Thinly slice the green onions into 1/8-inch rounds, keeping the white and green parts separate if desired. Mix the xanthan gum with 1 tablespoon of cold water and set aside—this will thicken the soup slightly and give it a silkier mouthfeel.

Pour the chicken broth into a pot and bring it to a boil over medium-high heat. Once boiling, immediately add the tamari, ginger paste, sesame oil, and garlic salt. Stir well to combine and let the mixture return to a gentle boil for about 30 seconds to meld the flavors—I find this brief boil helps the ginger and garlic release their full aromatic potential into the broth. Lower the heat to a simmer and taste, adjusting salt and pepper as needed.

While stirring the simmering broth in one direction with a fork or chopsticks, slowly drizzle the whisked eggs from Step 1 into the pot in a thin, steady stream. The movement of the broth will catch the eggs and create delicate ribbons rather than chunks. Once all the egg is added, stop stirring and let the soup settle for about 30 seconds. Then, while stirring gently, pour in the xanthan gum slurry from Step 1 in a thin stream—this gives the soup a silky, luxurious texture without the use of cornstarch or flour.

Add the white parts of the sliced green onions and stir to combine. Taste and adjust seasoning with salt, pepper, and white pepper if needed. Ladle the soup into bowls and top with the green parts of the sliced green onions and a pinch of red pepper flakes if desired for a subtle heat. Serve immediately while steaming hot—egg drop soup is best enjoyed fresh and warm.