Wash, clean and chop the kailan.
Add the ginger and greens into a sauce pan along with a cup of vegetable stock.
Set this on medium heat and bring to a simmer.
To the rest of the stock, add the ragi flour and whisk to a smooth mix.
Add this slurry to the saucepan along with the greens and simmer to cook.
Keep stirring as they cook.
The soup looks glossy as it cooks.
Once the soup thickens, chcek salt if needed.
Add crushed pepper before serving.
Soup is ready to serve.