My uncle swears by this comforting old fashioned recipe when money is tight. Just 4 ingredients. Warm up with a rich savory soup that takes barely any effort.
Directions
In a medium saucepan, pour in the chicken broth and add half of the chopped green onions (about 1 tablespoon). Set the pan over medium heat and bring the broth up to a gentle simmer. You should see small bubbles around the edges, not a rolling boil.
Stir in the minced garlic and let it simmer in the broth for 2–3 minutes. This softens the sharp bite of the garlic and infuses the broth with a rich, savory flavor. Give it an occasional stir so the garlic doesn’t stick to the bottom.
While the garlic simmers, crack the eggs into a small bowl or measuring cup with a spout. Beat them well with a fork until the whites and yolks are fully combined and smooth. This helps create those soft, ribbon-like strands instead of big clumps.
Turn the heat down slightly so the broth is just gently simmering. With one hand, slowly drizzle the beaten eggs into the hot broth in a thin stream while your other hand stirs the soup in one direction with a fork or chopsticks. Keep the soup moving so the eggs form delicate ribbons instead of one big lump.
Let the soup cook for another 30–60 seconds, just until all the egg is set and floating in soft strands. Taste the broth and adjust with a pinch of salt if needed, depending on how salty your broth was to start.
Ladle the hot soup into bowls or a white plastic food storage container if you’re packing it up. You should see a golden yellow broth with tender egg ribbons throughout. Top with the remaining chopped green onions and a small pinch of extra minced garlic if you like a stronger garlic kick. Serve immediately while steaming hot, or cool slightly before snapping on the lid for meal prep.
