Egg drop soup is an early food memory for me, brought home in Styrofoam cartons from a cheap Chinese takeout restaurant and slurped in thick, salty swallows. The lacy egg, though, always seemed to be a bit out of place in such a humble dish, so I thought that giving it a touch of spring vegetables would lend it a delicate freshness to match. The soup made here felt at once familiar and more graceful than its memory, which seems a perfect metaphor for these early spring days. —Caroline Wright
In a medium saucepan, bring chicken broth to a simmer. Meanwhile, grate garlic and ginger into a small bowl and whisk in vinegar, cornstarch and soy sauce. Whisk mixture into simmering broth. Stir in frozen peas and return to a simmer. In a thin stream, pour eggs into simmering broth. Portion soup into bowls and top with chile, scallion and radishes. Serve immediately.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.