There is a theory (or possibly just an old saw) that you are probably familiar with to the effect that in health/dietary matters, the body "knows what it needs".
I expect that is incorrect, but sometimes it seems to make sense. Lying as I am still in a back-wrenched bed of pain, I think I need gingery, peppery Spinach Egg Drop Soup. I saved the recipe (from Los Angeles chef Sang Yoon) a few years ago, but didn't think about it again until it popped into my head suddenly this morning.
What do you think?
Spinach Egg Drop Soup
Ingredients:
5 cups chicken stock or low-sodium broth
One 3-inch piece fresh ginger -- 2 inches thinly sliced, 1 inch peeled and julienned
1 teaspoon freshly ground white pepper
2 large eggs, lightly beaten
2 cups packed spinach leaves, with stems
Salt
Directions:
In a medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper. Cover and simmer over low heat for 5 minutes. Strain and return the stock to the saucepan.
Add the julienned ginger to the stock and return the stock to the boil. Reduce the heat to low. Gently stir in the eggs, breaking them into long strands and cook for about 30 seconds. Stir in the spinach and remove from the heat. Season with salt and the remaining 1/2 teaspoon of white pepper. Ladle into bowls and serve right away.
Total time: 15 minutes
Yield: 4 servings
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