Vietnamese Mint, Scallion and Egg-Drop Soup

Why people make this soup

When the weather flips cold again after a warm spell — especially in the chilly mornings and evenings — it is easy to catch a wind-cold. Nourilo’s point is timing: if you act at the very first chill with a warming, aromatic soup, you can often shorten the misery. This bowl is traditionally used to release the surface, scatter cold and settle an unhappy stomach, and is associated with easing the shivery-with-fever, stuffy nose, runny nose, headache and chest tightness of an early wind-cold.

Method

1. Rinse the Vietnamese mint, scallion whites and coriander and cut into segments; beat the eggs.
2. Bring 600 ml of water to a boil, add the ginger slices.
3. Once boiling, add the rest of the ingredients and boil hard for 5 minutes. Done.

Nourilo’s Tips

Do not simmer this for long. Drink it hot in one go, then put on extra layers or get under a blanket to raise a light sweat — once you sweat a little, the chill usually clears more easily.