A delightful twist on the classic egg drop soup, featuring added vegetables for a wholesome and flavorful experience.
Heat the chicken broth in a saucepan over medium heat until it starts to simmer.
Using low-sodium broth allows you to control the saltiness of the soup.
Add the grated ginger, carrot, and celery to the broth and let it simmer for 5 minutes.
Grating the ginger releases more flavor into the soup.
Whisk the eggs in a small bowl until well beaten.
Whisking the eggs thoroughly ensures a smooth texture when added to the soup.
Slowly pour the beaten eggs into the simmering broth while stirring gently to create ribbons.
Pouring the eggs slowly while stirring creates delicate ribbons.
Stir in the soy sauce and adjust the seasoning to taste.
Taste the soup before adding more soy sauce to avoid over-salting.
Serve the soup hot, garnished with chopped scallions.
Adding scallions just before serving keeps them fresh and flavorful.
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