Making Being Violently Ill Amazing

I'm thinking the title is probably a tad bit of a misnomer, there was nothing amazing* (unless you're very strange) about the effects of this bug I picked up on my recent trip to Honduras.  Nor was there much amazing about the RAB diet my mom put me on (Rice soup, Applesauce, Bananas), which she said was gentle enough to help the villi in my intestines regrow.  It also was gentle enough that I was hungry all day yesterday, even though I splurged a little and had oatmeal soup instead of rice soup.  Today, though, was time to slowly titrate my body back into normal eating habits, and this is where the creativity and amazing comes into play. 

*the heat pad, however, was most definitely amazing. 

Recipe of the Day: Egg Drop Banh Pho Soup

This is an Asianified version of chicken noodle soup, and even easier on the stomach.  I started with some veggies that looked mild, and prepared the Banh Pho rice noodles (for those who haven't read my post on Thai curry, you soak the noodles in water for about 20 minutes, then throw them in your stir fry until they're soft.)  Then I made the Egg Drop Soup, and added the noodles and veggies to the finished product. 

The Stir Fry/Banh Pho part
1-2 carrots
1 green onion or shallot
1-2 stalks of celery
1/3 of a package of Banh Pho rice noodles

Put the noodles in some water to soak them.  Chop all the veggies, cook with a little of the chicken broth in a wok or frying pan.  You don't have to get them all the way soft or brown them, because they will be heated in the soup, which will add a minute or two to how long they cook.  When the veggies are as done as you'd like, add the Banh Pho noodles, and cook until soft.  Turn off, and make your egg drop soup part. 

The Egg Drop Soup Part
1 quart chicken broth (I freeze mine after cooking a whole chicken, then thaw it every time I want egg drop soup)
1-2 eggs
Salt and pepper to taste


Heat the chicken broth just to boiling, turn the heat down.  Beat the egg, slowly drizzle it into the hot broth.  Wait about 3 seconds, then gently stir it to break up the now-cooked egg bits.  Add salt and pepper to taste.  If you like your soup a little thicker, add about a teaspoon of cornstarch while you heat the broth. Once you have stirred the egg, add the Banh Pho and Veggie part, stir, and make sure your salt and pepper amount is still good. 

Variations: I like to garnish with Furikaki (rice seasoning).  I'm also pretty sure some brown rice would be very good in this soup in the absence of Banh Pho.  A little bit of soy sauce might also be tasty, and you could always vary the veggies depending on whether you're sick or not.  This reminded me of miso soup, so some tofu and seaweed or kale would be incredible as well.