A good cheap but tasty and nutritious food for when you’re broke is vegetable and egg drop soup.
First, take vegetables* and chicken (or whatever meat you have), and sautee them with a little oil (peanut oil is best for flavor imo if you have it, but vegetable/sunflower oil works well too) in soup pot until they’re halfway cooked. If you use tofu instead of meat, I’d recommend adding it later, while the broth is simmering.
If you have spices at hand, I’d recommend things like ginger, garlic, coriander, cumin, cilantro, star anise, pepper, a little light soy sauce, sesame oil, and cinnamon. If you like it spicier, you can also add hot sauce or chilis
While the meat and veggies are cooking, take the eggs and beat them in a separate cup. I’d generally recommend roughly 2 eggs per serving, based on your needs, and how many other ingredients you’re using.
Set the eggs aside, and add the chicken stock to your half-cooked meat and veggies (or, if you’re making this meatless, now add your tofu and vegetable stock). Simmer on lowest heat until the ingredients are cooked. If you’re adding chopped green onions, add some of them now, then add the rest at the last minute.
(If you want a thicker broth, mix some starch or flour with hot broth or water in a separate cup until it forms a weird-looking slurry. Slowly stir this into the soup, and let the soup simmer for about 3 minutes; if it’s not at the consistency you want, add more and repeat. Don’t wait until the vegetables are done to do this step, or they’ll be overcooked. Corn or potato starch works a little better than flour, in my experience.)
Once the vegetables/protein are cooked and the broth is at the consistency you want, first add the rest of the green onions, then take the eggs and slowly pour them into the broth while stirring. Remove from heat once the eggs are cooked, about a minute. If you have sesame oil, stir a little into the soup for flavor. You can also sprinkle chopped green onion on top of the soup for garnish.
*my favorites include celery/celery root, carrots, daikon, and turnip sliced into matchsticks, along with chopped cabbage, leek, spinach, green onion, a couple of green peas, and bean sprouts. Napa cabbage is my favorite, but you can add other kinds of cabbage, finely shredded. Its easy to mix and match the vegetables based on your preference and what you have at hand