I always have carrots, frozen spinach, eggs, and chicken stock in my house. Thus this soup was born. If you wanted a more authentic egg drop soup you might use mushrooms instead of carrots and green onions instead of white onion, but I hate mushrooms and rarely have green onions on hand.
BH Egg Drop Soup
6 cups chicken stock
1/2 medium onion, thinly sliced
1 handful frozen chopped spinach
4 carrots, thinly chopped
2 tablespoons soy sauce
Pinch salt and pepper
3 large eggs, lightly beaten
Heat olive oil in a medium pot. Add onions and carrots and saute until softened. Add stock, soy sauce, spinach, salt, and pepper and bring the stock to a simmer. Simmer until veggies are cooked through. Stirring with a fork or
chopstick, gradually add the eggs in a slow steady stream. Cook until
the eggs are set, stirring to create shreds or ribbons of the eggs, 1
minute. Add soy sauce, salt, or pepper to taste. Remove from the heat. Ladle into bowls and serve immediately.