Prepare the ginger, spring onions, and slice the shiitake.
Preheat a medium-sized soup pot over medium-heat until it feels warm. Add the oil, ground meat, and white scallion parts, and season with ¼ tsp salt. Use a wooden spoon to saute and break up the meat into fine pieces until the meat is no longer pink, 3 minutes.
Add the shiitake and keep sauteing until the mushrooms turn softer, 2 minutes.
Add the stock, coconut aminos, cumin powder. Give it a stir then cover the pot to bring it to a boil over medium-high heat, 4-5 minutes.
In the meantime, whisked the eggs with turmeric in a separate small bowl. Prepare a slurry by mixing starch with 2 tbsp cold water in a separate bowl, if adding.
Once the soup comes to a boil, lower heat to medium-low for a gentle simmering. Put chopsticks (or a fork) against one end of the bowl. Slowly drizzle eggs from a high up into the soup in a circling motion.
Let the eggs sit for a few seconds in the soup pot without stirring, and then gently whisk the eggs and broth to separate the eggs into fine ribbons.
While the soup is still in hot simmering, stir the slurry one more time then pour it into the pot. Stir the soup for 1 minute then turn off the heat.
Taste and adjust with seasonings or more salt to taste. Garnish with green parts of scallions and sesame oil. Serve hot.
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Notes
The soup is light yet flavorful. Healthy with added protein and is heartwarming and soothing. Great for the whole family to enjoy.