It feels odd to be writing about soup in the middle of June, but I cooked up a big pot last week when I started coming down with a cold, ate it for 2 days straight (the weather was cool, which made soup-slurping feel not so out of synch with the season) and was cured! A cross between miso and egg drop soup, it’s lemony, light, and soothing, with a healthy dose of probiotics from the raw miso and high-quality, easy to digest protein from the egg.
Satisfying yet easy on the digestive system, it’s a perfect comfort food when you’re under the weather, or a light meal any time of year. Keep it seasonal by adding whatever vegetables are available — crisp asparagus, greens, and peas in spring and summer, starchy vegetables like sweet potato and squash in the colder months. Add lots of red chile flakes – and even some chopped fresh jalapeno – if you’re really craving a kick of heat.
3 small carrots, sliced into coins
pinch of ground turmeric
In a large pot combine broth, garlic, shallot, ginger, carrot, turmeric, pinch of chile flakes, pinch of salt, and a few grinds of black pepper. Bring to a boil, reduce heat, and simmer until carrots are tender, 10 to 15 minutes. Add asparagus and snap peas and simmer until crisp-tender, about 5 minutes more.
Turn off heat and whisk in beaten eggs (they will cook instantly in the hot soup). Whisk in miso paste and lemon juice. Adjust seasoning with sea salt and black pepper.