This soup is best when eaten right away, so prepare only what you think you’ll eat immediately.
1 lemongrass stem, or piece of lemon peel
2 star anise
1/2 teaspoon whole cloves
1/2 teaspoon whole peppercorns
1 cinnamon stick, broken in half
4 cups chicken broth
1 tablespoon soy sauce
3-5 spring onions, cut into rounds
7 ounces tofu ( 1/2 of a 14-ounce cube), cut into 1-inch lengths
2 large eggs
Cut the lemongrass stem into three pieces. Use the flat of your knife blade or the bottom of a mug to bruise the lemongrass along its length. Put the anise, cloves, peppercorns and cinnamon together into a tea bag.
Combine the broth, lemongrass and spice bag in a medium saucepan. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes. Remove spice bag and scoop out the lemon grass with a slotted spoon.
Add the soy sauce, spring onions and tofu. Simmer for 5 minutes. Taste and add more soy sauce or a bit of salt if desired.
In a small bowl, whisk together the eggs until they are completely combined. Pour the eggs into the soup in a slow steady stream while whisking the broth gently.
Ladle the soup into a bowl or mug. Sip slowly and feel soothed. Makes 2 servings.
Per serving: 180 calories; 8 g fat (2 g saturated fat; 40 percent calories from fat); 8 g carbohydrates; 212 mg cholesterol; 1,857 mg sodium; 20 g protein; 1 g fiber.