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Heat coconut oil in a pot over medium heat.
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Add ginger and garlic and cook until aromatic.
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Add broth, tamari, and rice vinegar.
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Bring to a boil, reduce heat and simmer for 5-10 minutes.
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Add eggs in a thin stream.
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Add zucchini and daikon. Cook for a couple minutes.
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Add crushed red pepper flakes and green onions.
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Mix cornstarch in water and add to the pot.