My heads throbbing, my sore throat has developed into a cold now.. 😦 I had to have a hot bowl of soup to make me feel warm & better.. A soup always makes anyone having a cold feel better for sure.
Ginger adds some of its spice to this soup. Ginger is known to help relieve headaches if its paste is rubbed around the temples & in India Ginger is often consumed in food since it helps when your suffering from a common cold. Ginger tea also helps when you have an irritated throat.
I love eating a big bowl of hot soupy Maggi with some extra bit of red chilli powder when I’m suffering from a cold.. That may be my lunch/dinner now that I remember it.. 🙂
Everyone hates being sick.. specially a cold hits your body in such a way that you have a headache, makes you feel lethargic & needy for love…!! 🙂 I hope to get better soon.
Ingredients: (Serves 4) Preparation Time: 15 mins
Carrot – 1 small-sized, skin peeled & cut into small squares
White Cabbage – 1 tender leaf, finely chopped
Green chilli’s – 3, slit & then finely chopped into small bits
Garlic – 2-3 cloves, finely chopped
Ginger – 1 inch piece, finely chopped
Mushrooms – 3, medium-sized, finely chopped
Celery (optional) – 1 stalk, finely chopped into bits, I added Celery
Egg – 1, well beaten
Spring onion – 1, finely chopped, separate the green bits from the onion bit
Water – 1 litre
Stock cubes – 2, I used chicken stock, use veg stock if you’re a vegetarian
White Vinegar – 1.5 tbsp
Dark Soy Sauce – 1 tbsp
Corn flour – 1.5 tsp
Bring the water to a boil. Throw in the stock cubes & the finely chopped ginger, garlic & green chilli’s. Dissolve the stock cubes in the water. Let the flavours of the chilli & ginger, garlic infuse in the water.
Once the water has bubbled for 2-3 minutes, add the chopped veggies along with the onion bits of spring onion. Next add the vinegar & dark soy sauce. Mix well. We don’t want to over-cook the veggies, hence once the veggies are half done, mix the corn flour in some water & make sure there are no lumps. Add the cornflour little by little & make sure your mixing the soup well.
Note: Skip the egg bit mentioned below if you’re a vegetarian.
Let the soup bubble for another minute or so, so that the corn flour cooks & the soup thickens a bit. Just before turning off the heat add the beaten egg bit by bit & make sure
you mix the soup rapidly with your other hand so that the egg doesn’t cook as one single mass. Once you are done adding the egg & they have formed thin strands turn off the heat.
You may not need salt & the stock, the vinegar & the soy sauce, have salt in them. Anyways check if you need to add some salt.
Garnish with the green bits of the spring onions.
Serve hot in bowls or mugs.
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