Winter is approaching and there are a few flu and coughs going around in Sydney. Instead of using the good old cough syrups, why not try a Chinese remedy that works on the core of the illness?
My grandmother used to make me this egg and ginger soup when I had ‘cool’ coughs – referred to as dry coughs at night when the air is chill. A few bowls of this soup over a few days work like magic.
Recipe is as follow:
(Serve 1 as a low FODMAP recipe)
- 1 egg
- 3g ginger, julienne (you can add more ginger if you are not on a low FODMAP diet)
- 1 cup water
- salt to taste
- a pinch of black pepper
- a little shallot / spring onion (green part only), to garnish
Pan fry the ginger in some cooking oil until brown; then add 1 egg, stir quickly until the egg just starting to set; then add water, bring to boil and simmer for a few minutes; salt to taste; add a little black pepper; garnish with sliced shallot (green part, optional). It is also really nice if a tablespoonful of boiled rice is added into the soup just before serving.