The day I wrote this was one of those rainy afternoons when the clouds hung low and the moisture in the air was palpable. I sat in the comfort of the library, watching droplets dribble across the glass. On such days, I find that the body craves something that mirrors such weather while grounding us.
I thought of Kapha—the dosha tied to earth and water, responsible for our stability and strength but easily tipped into lethargy and heaviness. This soup is my spin on an ancient-wisdom-meets-modern cravings recipe. Sweetness nourishes, sourness invigorates, and saltiness enhances all flavors, bringing the dish to balance.
Recipe Snapshot
4 cups vegetable or chicken broth
2 tablespoons rice vinegar (adjust for taste)
1 tablespoon soy sauce
1 tablespoon honey or jaggery (adjust for sweetness)
1 teaspoon grated ginger
1 small garlic clove, minced (optional, for digestion)
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickness)
2 eggs, beaten
½ cup thinly sliced spring onions (greens only)
1 teaspoon sesame oil
Salt and freshly ground white pepper to taste
Base Broth: In a medium pot, bring the broth, rice vinegar, soy sauce, honey, ginger, and garlic (if using) to a gentle boil. Adjust the sweet and sour balance to your liking.
Thicken (Optional): If you prefer a slightly thicker soup, stir in the cornstarch slurry and let it simmer for 1-2 minutes until it thickens.
Add Eggs: Lower the heat to a gentle simmer. Slowly drizzle the beaten eggs into the pot in a thin stream, stirring gently with a fork to create delicate ribbons of egg.
Enhance: Stir in the sesame oil at the end for a fragrant finish. To serve, ladle into bowls and garnish generously with spring onion greens. A twist of white pepper will add extra warmth if desired.