- 2 cups chicken broth
- 1 potato, chopped
- 1/4 teaspoon minced fresh ginger root
- 1 splash soy sauce
- 1 small tomato, chopped
- 1/2 green onion, chopped
- 1 egg, beaten
- Combine the chicken broth, chopped potato, ginger root, and soy sauce in a saucepan over medium heat; bring to a boil, reduce heat to medium-low, and simmer until the potato is tender, about 10 minutes.
- Stir the chopped tomato and green onion through the potato mixture. Increase heat to medium-high and bring the mixture to a boil.
- Remove the saucepan from the heat and immediately stir the egg into the mixture until the egg cooks into thin ribbons throughout the soup.