Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 quarts | Chicken stock * |
| 3 \N | Cloves garlic; pressed |
| 2 tablespoons | Fresh ginger root; diced |
| 1 teaspoon | Sesame oil |
| 3 larges | Island eggs; well beaten |
| 1 bunch | Green onion; chopped |
| \N \N | Salt and pepper; to taste |
* See recipe for Mary's Chicken Stock Bring chicken stock to a boil; add pressed garlic, minced ginger and sesame oil. SLOWLY add the beaten eggs, while briskly stirring the boiling broth. This takes a long time! After all the beaten eggs have been added to the broth, immediately remove the soup from the heat. Ladle into soup bowls and top with generous amount of chopped green onions or chives. Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Aug 15, 1997