The next step is to select a few washed green onions (start with three for your baseline, then adjust as needed). Cut off the roots and chop the remaining white part of each into slices. Stop where the onions turn green. Set aside the green part of the onions for later. Put the chopped white pieces into a large pot. The white part of the green onion will enhance the flavor of the soup. The green part will be used to make a nice garnish, as well as further intensify the soup’s flavor.
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