My grandmother used to make this comforting egg and ginger soup for ‘cold’ coughs (寒咳). Consuming a few bowls of this soup over several days may bring remarkable relief.
Cold cough is characterized by heavy coughing, shortness of breath, itchy throat and aversion to cold. Cold cough is mainly caused by the invasion of wind and cold, which is more common in spring and winter. The symptoms are more severe on cold nights.
This recipe is not recommended for ‘hot’ coughs (热咳). Hot coughs often result from wind-heat affecting the lungs and are more prevalent in the summer and autumn seasons. Symptoms of hot coughs can include purulent nasal discharge, a dry throat, and a sore throat.
Ingredients
- 1 egg
- 3g fresh ginger, julienned
- 1 cup water
- Salt and white pepper, to taste
- Optional – a small amount of shallot (scallion) to garnish. For a FODMAP option, use the green part only.
Method
- In a pan, fry the julienned ginger in some cooking oil until it turns brown.
- Quickly stir in one egg until it begins to set.
- Add water, bring it to a boil, and let it simmer for a few minutes.
- Season with salt and pepper to taste
- Optionally, garnish with sliced shallot.
- For an extra touch, consider adding a tablespoon of boiled rice just before serving.
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