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.
(Serve 1 as a FODMAP recipe)
- 1 egg
- 3g ginger, julienne
- 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.
Out of curiosity – why would 5-10g of ginger be a problem for FODMAPpers? The Montash app doesn’t give any indication that large amounts of ginger would be an issue.
Hello Houston, Monash App definitely didn’t say 5-10g ginger would be a problem for FODMAPpers and many FODMAPpers can tolerate 5-10g ginger – it is not a lot, really. However the Monash App does recommend a single serving size of 3g, probably because it allows for multiple ingredients in a dish. To find the quantity in the Monash App – there is menu bar at the bottom of the screen says ‘Guide’ – press the ‘Guide’ and it will allow you to search for ingredients and the recommended quantity per serve.
Thanks for your question (a good one) and have a lovely day. Cheers, Rebecca