How to Make It
Grate the ginger with a ginger grater or microplane, and squeeze the grated paste in your hand over a small bowl to capture the juice. You want the ginger punch but not all that fibrous stuff. Set the ginger juice aside and discard the rest. You should have about a tablespoon, give or take. Using a vegetable peeler, peel the zest off of the lemon in large strips, trying not to get too much white pith. Set aside and juice the lemon, being sure to discard the seeds.
In a Dutch oven set over medium-low heat, warm the stock. When it starts to steam, add the lemon zest and peppers. Add the ginger juice, and half of the lemon juice and cook, stirring occasionally for about 10 minutes, until the broth is fragrant. Taste the soup and add salt as needed. Want more lemon? Add more juice. Need to increase the spice level? Add some red pepper flakes or a dash of hot sauce. When the broth has the right balance for you, increase the heat to medium-high and bring to a simmer.
When just barely bubbling, grab a whisk and start whisking it slowly while drizzling the beaten eggs in a thin stream, so that they cook when they hit the broth in thin tendrils. Once all the eggs have been added, add in the orzo or rice if you are using it, and heat another five to six minutes just to warm them through. Garnish with chopped parsley and serve hot.