6 cups of beef or chicken broth
1 cup of chopped scallions
1/2 teaspoon of grated ginger
1/2 teaspoon of Ajinomoto seasoning
1/2 teaspoon of salt
1 dash of pepper
2 tablespoons of cornstarch
1/3 cup of cold water
2 eggs, lightly beaten
6 cups of beef or chicken broth
1 cup of chopped scallions
1/2 teaspoon of grated ginger
1/2 teaspoon of Ajinomoto seasoning
1/2 teaspoon of salt
1 dash of pepper
2 tablespoons of cornstarch
1/3 cup of cold water
2 eggs, lightly beaten
Combine the broth, scallions, ginger, Ajinomoto, salt, and pepper in a pot
Let it simmer slowly for 15 minutes
Mix the cornstarch with the cold water
Add to the soup, stirring quickly
Cook, stirring until thickened
Add the eggs and stir vigorously
Remove from heat.
