So we join the legions of parents who do laundry at 1 a.m. because their child puked or pooped (in our case, both–but from different children) all over the sheets, and blankets, and pajamas, and stuffed animals. There is a stomach virus in our house who is a decidedly unwelcome guest.
It has not hit me yet, so I decided to post my favorite comfort soup. This is what I want when nothing else sounds good. Chicken soup is okay, but this has protein in the form of eggs, and plenty of garlic and ginger to help clear any head cold or soothe any upset stomach.
Egg Drop Soup
adapted from Emeril Lagasse
- 6 cups stock (I used veggie)
- 1/2 cup thinly sliced green onion
- 1/4 cup or more chiffonade spinach leaves (to chiffonade: stack several spinach leaves together, and make thin slices)
- 1 garlic clove, minced or crushed
- 1/2 tsp. or more grated fresh ginger
- dash soy sauce
- 4 oz or more noodles (I usually use rice noodles or soba or udon–you can use regular spaghetti if you want but the cooking time will be longer)
- pinch black pepper
- 2 eggs, lightly beaten
- Bring stock to a simmer in a large-enough pot. Add everything from green onions through pepper. Make sure it’s simmering, and cook for 3 minutes. or until noodles are mostly done.
- Pour eggs into soup in a slow, steady stream, stirring with a fork or chopstick to disperse the egg. Cook until the eggs are solid–usually a minute.
- Drizzle with sesame oil if desired. Eat steaming hot. Feel better.