Whisk the egg in a bowl and keep it ready.

Heat a sauce pan. Add oil to it. Add ginger and saute for few seconds.

Add finely chopped spring onion. Saute for a minute or so.

Now add the vegetable or chicken stock / broth . You may use water if you do not have any of the broth ready at hand. Allow it to boil. Season with black pepper and salt.

Now place a fork at the mouth of the bowl in which we have whisked the egg. Drop the egg from a height through the fork slowly in portions to the boiling soup, while continously stirring it with a spoon. This is to get fine threads as far as possible, as kids wont like large lumps of egg in the soup.

Allow it to boil and cook for 4-5 minutes.

Serve warm.