Ingredients :

• Fresh Mugwort (artemisia) — This is the key herb of the dish. You can find it fresh or dried in herbalist shops or Asian markets. Fresh is definitely better — it releases an earthy, slightly camphorous scent that transforms completely with heat. If you can’t find it, fresh tarragon can help aromatically, though the result will be different.
• Eggs — Use fresh eggs, preferably farm eggs with a bright orange, almost reddish yolk. A fresh egg holds its shape better during poaching — the white tightens around the yolk instead of spreading into ghostly filaments in the broth.
• Chicken broth — Homemade if you have it, otherwise a good quality cube. Avoid overly salty cubes — you’ll be slightly reducing the liquid during infusion, which concentrates the flavors and Therefore the salt too.
• Ginger — One small slice, no more. Ginger here is a base note, not the main character. Too much, and it completely wipes out the mugwort. A two-centimeter slice is enough.