Prep 20 mins
Cook 0 mins
A recipe from Martin Yan
- 12 cups chicken broth
- 2 green onions, cut into 2 inch pieces
- 4 slices ginger, lightly crushed
- 2 tablespoons soy sauce
- 1⁄8 teaspoon white pepper
- 1⁄4 teaspoon salt
- Combine all ingredients in a large pot.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Serve or cool and refrigerate for up to a week.