Takes about 30 minutes to make.
Recipe from the NY Times.
Link in the title. 

INGREDIENTS:

• ¼ cup vegetable oil
• 2 medium leeks, trimmed, white and light green parts cut into 1/4-inch rounds
• 1 bunch scallions (about 6), whites and greens separated, thinly sliced
• 1 (1-inch) piece fresh ginger, peeled and thinly sliced
•  Kosher salt and black pepper
• 4 cups chicken stock ((I used veggie broth))
• 2 medium heads baby bok choy (about 8 ounces), trimmed, stems and leaves divided, stems cut into bite-size pieces
• 2 cups fresh or frozen rice cakes (about 10 ounces)
• 1 cup frozen shelled edamame
• 2 large eggs, lightly beaten
• 1 tablespoon apple cider vinegar

PREPARATION

1. In a pot, heat oil over medium-high. Add leeks, scallion whites and ginger, and season with salt and pepper. Cook, stirring occasionally, until lightly golden at the edges and softened, 7 to 8 minutes.
2. Add chicken stock and bok choy stems, and bring to a boil over high. Reduce the heat and simmer and cook until the broth is flavorful, about 10 minutes. Add rice cakes and simmer until plump, about 8 minutes.
3. Add edamame and bok choy leaves and stir until bright green, about 1 minute. Swirl in the beaten eggs in a slow, steady stream, stirring gently to make sure the eggs form long ribbons. Stir in the vinegar; season with salt and pepper. Divide among bowls and top with remaining scallion greens.