Gingery Sour Soup with Oriental flavours…

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

Method:
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.

Garnishing:
Garnish with the green bits of the spring onions.

Serving Suggestions:
Serve hot in bowls or mugs.

If you like this recipe, then you may also like – Lemon, Mushroom Noodle Soup, Crabstick Soup, etc.

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