I mean, I really hate being sick.
Whenever, I feel the first tickles or sniffles of a cold, I go into full defense mode.
Saline, echinacea, warm lemon and honey, ginger, and this soup make up my arsenal.
Making Egg Drop Soup is not hard, it just moves very quickly, so you have to be sure that you have all of your ingredients lined up. If you let the cornstarch boil too long, the soup breaks down (or boils over – and that’s a huge mess!)
However, this is one of those recipes that you can just go with your gut on. Use bullion and water instead of chicken stock, use more or less corn starch, increase the eggs. Whatever. Consider this recipe to be just a general guideline. Make it your own.
(I add ginger when I’m sick, but feel free to eliminate the ginger in favor of green onions or mushrooms.)
“Feed a Cold” Soup
2 cups chicken broth
1 tbs corn starch
1/4 cup water
Bring the chicken broth to a boil.
Meanwhile, mix the corn starch with the water in a small bowl or cup. Scramble the egg in a liquid measuring cup.
Once the broth is boiling, add the corn starch mixture, stirring continually. AS SOON AS the broth returns to a boil, slowly pour the egg into the broth, stirring briskly with a whisk or fork.
Remove from heat, and add soy sauce and ginger to taste.