Spring Egg Drop Soup


  1. Heat oil in a large pot over medium heat, add carrots and cook for 2 minutes. Add garlic and scallion, cook 1 minute. Add vegetable stock and bring to a boil. Add chopped spring vegetables and simmer until crisp and tender, about 2-3 minutes.
  2. Meanwhile, beat eggs in a small bowl. Add mint and chives. Reduce heat to low and drizzle in egg mixture. Let stand 1 minute and then gently add lemon mixture. Add salt to taste.

Add salt to taste.