12 cups of chicken broth or stock
4 gloves garlic, peeled and slightly crushed
1 inch piece of ginger about an inch and a half thick, peeled and sliced in 1/8" rounds
Bring all to a boil and then knock the heat down to a simmer. Simmer for 30 to 45 minutes. Fish out the ginger and garlic and dispose of it. Place the soup on high, while waiting for it to boil.
Scramble 2 whole eggs
As soon as it comes to a boil, put the heat back to simmer. Using a ladle, stir the soup so it spinning in the pot. Then pour the egg very slowly into the soup. I like to hold the eggs up high while pouring so that it makes thin ribbons. Garnish with sliced green onions.
