This Asian inspired soup is perfect for a light meal or appetizer.
In medium saucepan, combine broth, carrot, mushrooms, ginger and soy sauce. Bring to a boil; reduce heat and simmer, covered, for 5 to 10 minutes or until carrot is tender.
Increase heat to medium and slowly pour in eggs while stirring soup. Remove from heat. Stir in green onions and chili garlic sauce, if using.
Tip: Add diced cooked chicken (about 1 cup/ 250mL) before adding the egg for a heartier version.
Tip: No need to peel ginger; simply wash and remove dried ends before chopping.