Soup of the evening, beautiful soup

I hate thaws. For the third time in a month, Ottawa is in the middle of an onslaught of warm and wet: melting snow coupled with rain. The result, unfortunately, is a wettish basement, thanks to runoff water filling up a window well and seeping into the house.

I've been unable to make a grocery run for a couple of days because I had to stay home and make sure that a sump pump we've installed in the well operates properly, and so for last night's dinner, I kind of had to scrounge and improvise. Actually, it turned out all right, and I thought I'd share the result.

Scott's Hastily Thrown Together Vegetable Teryaki Soup

Serves: 1, adequately.

• 2 cups chicken broth
• 1/4 Spanish onion, sliced
• 1 cup baby carrots
• 1/2 cup rice vermicelli
• 1 egg
• Parsley, red pepper flakes, powdered ginger, and teryaki sauce to taste

1. Put the chicken broth in the pot and bring it to a boil.
2. Meanwhile, slice/dice the onions and carrots however you want.
3. Prepare the rice noodles in a separate pot, and strain when they're done.
4. Add the vegetables to the broth. (You might want to give the carrots a head start, since they will take longer to cook; otherwise, by the time they're done, the onions might have liquified!)
5. Season the broth with the parsley, red pepper, and ginger.
6. Let the soup simmer until the vegetables are cooked through.
7. Add a few dashes of teryaki sauce for colour and flavour.
8. Toss in the cooked rise noodles, and give the soup a stir.
9. Break the egg into the soup. Leave it long enough for the whites to set before serving.

All in all, it turned out very well - not bad at all for something made with the odds and ends I had on hand. The carrots were done to perfection, the peppers and ginger added a bit of bite, and the teryaki sauce gave it some sweetness and saltiness. I was inspired by a can of Campbell's "Teryaki Beef Noodle and Vegetable" that I picked up last week, and thought I could do something similar. If I could improve it, it would be by adding some meat, or perhaps using fresh parsley, pepper, and ginger instead of dried (This wouldn't change the steps much, except to put the parsley in at the end instead of the beginning.)

(For 10 Crusty Bonus Points^TM, name the source of the post title.)