Egg Drop Soup

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.