When I was in college, there was a nice, homey Vietnamese restaurant down the street. To begin the meal, they served a simple soup that was just clear broth with slices of green onion floating on the surface.
This soup is inspired by that basic Vietnamese soup, as well as Chinese egg drop soup.
2 cups water
2 small or 1 large beef bouillion cube(s)
1/3 cup scallions, cut into small pieces
1 egg
Cook the first three ingredients in the microwave for 2 minutes. Break egg into the soup, stir briskly with a fork, then cook for 2 more minutes.
*Note: I have a 1100 Watt microwave, so if yours is less powerful, you may need to adjust the times.
This is what it looked like, in the warm glow of my kitchen.
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