✤1/2 cup green onions, finely chopped
✤2 cloves garlic, minced
✤1 tbsp vegetable oil
✤6 cups chicken broth
✤2 eggs, lightly beaten
✤1/4 cup cornstarch
❖In a large stockpot, heat the oil over medium heat. Add the green onions & garlic and cook 2-3 min or until tender.
❖Add 5 cups of the broth. Bring to a simmer, then reduce the heat.
❖Slowly pour the lightly beaten eggs into the soup in a steady stream while gently stirring to create strands (NOTE: faster stirring = thin strands; slower stirring = thicker strands). Make sure when you pour the egg in that the soup is not boiling, as this will make the egg strands foamy.
❖When finished with the egg, heat just to boiling. In a bowl, whisk together the cornstarch with the remaining 1 cup broth. Add to soup and stir just until thickened.
