One of my favorite sick foods is miso soup, there's a great recipe here. This week, we used a boxed version, which has ginger in it.
Simple Miso Soup
1 - 2 cups miso stock
6 - 8 carrot shreds
1 medium baby portobello, sliced very thin
Small squares of firm tofu
1 raw egg
While the miso stock is coming to a boil, prep your cup for your favorite sick person by:
Cutting a 1/4 to 1/2 inch slice of firm tofu into small cubes. Toss in bowl.
Using a vegetable peeler to thinly slice a carrot. 6 - 8 thin slices should be enough.
Thinly slicing your favorite mushroom and layer in cup or bowl with carrot and tofu.
If your patient is feeling mostly better and can tolerate eggs, gently crack an egg into the nest created by these veggies, without breaking the yolk.
Gently pour the boiling stock over the veggies and egg and cover for 5 - 10 minutes or until the egg cooks. The poached egg can be broken up. The yolk will melt into the stock, creating a soft, creamy broth loaded with protein.
Serve with a garnish of chopped green onion and some saltine crackers.
The Egg Drop Soup Alternative
If you like the effect of lacey strands of egg in broth, make the egg drop version.
- Add all your veggies into the boiling stock.
- Gently whisk the raw egg, then start stirring your broth.
- Drop the whisked egg in a little at a time, while continuing to stir.
The whisked egg will firm up in the hot broth, creating lovely wisps of egg in the broth.
The Well-Stomach Version
Clearly this would work with nearly any broth, trust your palate and experiment with your favorite veggies. Or new ones you learn about at your farmstand!
When I'm feeling less flu-ish, this is one of our favorite easy dinners... we add thinly sliced onions, leeks, cabbage shreds, and / or sweet potato shreds.
And I love hot stuff, so I always add a dollop of chili paste.
Enjoy!
- Kat
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