1/2 T corn oil

1/3 cup chopped red onion (chopped up the whole onion and put the rest in a plastic container in fridge to use later)

pinch of white pepper (McCormick)

1 T chicken essence (Knorr) (1 tsp. would be enough of N. American chicken bouillon powder)

1 large tomato diced

2 eggs, scrambled in bowl with 2 tsp water

1 tsp butter

3 T fresh cilantro

Fry up the onion in oil until translucent, or better yet, browned around the edges, over med/high heat. Add pepper stir, then chicken essence stir again. Fry up the tomato a bit before adding the scrambled eggs w/water. When eggs are set make a well in the middle of the pan add butter, melt then put in cilantro cover for a minute then open when cilantro is wilted and stir all together.

I added the cilantro later because I forgot... so I fried it in the butter and put it on top of the tomato egg mix it was okay but I think it would be better added earlier. Also adding a 1/2 c. of chopped fresh mushrooms of any variety while frying the onions is a nice option. 

Serve over hot rice.

Serves two.

1.5" Ginger peeled & thinly sliced

1 lemon remove zest carefully before juicing

3 small star anise

3 sticks cinnamon

4 T. sugar

3 T. honey

6 cups water

simmer for one hour (or longer to taste)

Enjoy in your favourite mug... hot as a cold remedy or more.

I was thinking of the Ikea recipe, Glögg,  which was such a morning comfort in holiday seasons past.

For my cup, I simmered a few hours so it reduced to about about 2 or 3 cups in the pot... I ladeled about a 1/3 c. into my cup and filled the balance with boiling water. I think I could add a bit more honey or sugar... but with my voice gone and a cough still hanging on this batch is better without more sweetness.

1/2 a small onion diced

3 cloves small garlic sliced

1" ginger sliced

1Tbsp corn oil ( I prefer canola but haven't found it yet)

1 small leek chopped and rinsed for sand

1.5 c cooked beans these are called "Cow Gram" (sub. 1 can rinsed chickpeas)

3Tbsp Knorr Chicken Broth mix (the kind I bought here seems puffed up so probably only 2 scant Tbsp of regular soup mix would be needed)

4 cups water

In a deep pot fry the onions in oil until golden around the edges, add garlic and ginger fry  a few more .  Add, soup base, then add drained, rinsed beans stir a bit. Add drained, rinsed leeks along with the four cups of water. Bring to a boil then simmer for about 20 min until the leeks are a texture/color you enjoy.

Serves 2 generously... I'd double the recipe for a family... I put a cup of hot rice in the bottom of a bowl and topped with the soup and added soy sauce... it was delish that way too!

Here's a link to more photos of how I put it together. (I only used half of the ginger shown.)