This one is quick, easy and a good way to get miscellaneous vegetables out of the fridge.
The basic components are:
- 1 quart of chicken stock plus one cup of water
- As much ginger as you like, sliced into thin sticks
- 1 bunch of scallions (about seven) sliced thin, discarding the top halves
Those amounts will serve two people.
Add whatever other vegetables you want. I added asparagus, bok choi and cauliflower because I had those in the refrigerator. Bring the soup to a boil and allow to simmer for 30 minutes.
During the last few minutes of cooking break two eggs into a small cup or bowl. Scramble them and slowly pour them into the soup. This will create ribbons and give it that egg drop soup look. The eggs cook instantly so at that point you are ready to serve