Hangover soup

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes
Servings: 4
Difficulty: Easy
Type: Brothy comfort soup
Flavor Profile: Savory, soothing, slightly spicy (optional)

Ingredients

Base:

• 1 tablespoon olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 teaspoon grated fresh ginger (optional, but excellent for nausea)

• 1/2 teaspoon crushed red pepper flakes (optional, for heat)

Soup:

• 4 cups chicken or vegetable broth (bone broth recommended)

• 1 cup water

• 1 cup potatoes, diced (or leftover hash browns)

• 1 cup cooked rice or noodles (optional)

• 1/2 to 1 cup kimchi or sauerkraut (optional — probiotics!)

• 1–2 eggs (poached or whisked into the broth)

• 1 cup chopped spinach, kale, or cabbage

• 1/2 cup cooked meat or tofu (bacon, leftover chicken, sausage, or ham)

• Salt and pepper to taste

• Juice of 1/2 lemon or 1 tablespoon apple cider vinegar (for brightness)

Optional Toppings:

• Fresh herbs: cilantro, parsley, or green onion

• A dash of hot sauce or soy sauce

• A few drops of sesame oil

• Crushed crackers or toasted bread on the side

Instructions

1. Sauté Aromatics

• In a medium pot, heat oil or butter over medium heat.

• Add onions, sauté 2–3 minutes until soft.

• Add garlic, ginger, and red pepper flakes (if using), and cook 1 more minute.

2. Add Broth & Veggies

• Pour in the broth and water, and bring to a gentle boil.

• Add potatoes and simmer for 10–12 minutes, until tender.

3. Add the Good Stuff

• Stir in greens, cooked rice or noodles, meat, and kimchi or sauerkraut (if using).

• Simmer for 5–10 minutes to combine flavors.

4. Add Eggs

• Option A: Crack eggs directly into the hot soup and poach for 3–4 minutes.

• Option B: Whisk eggs in a bowl, then slowly drizzle into the soup while stirring to create egg ribbons (like egg drop soup).

5. Finish & Serve

• Season with salt, pepper, and lemon juice or vinegar.

• Serve hot, topped with herbs, hot sauce, or a splash of sesame oil.

 Storage & Make-Ahead

• Keeps well in the fridge for up to 3 days.

• Can be frozen without the eggs for up to 1 month.

• Reheat gently — add fresh greens or a new egg while reheating if desired.

Nutrition Info (Approx. per bowl)

• Calories: 250–350 (varies by ingredients)

• Protein: 12–18g

• Fat: 8–12g

• Carbs: 25–30g

• Sodium: ~700mg (watch the broth & added seasoning)

Add more protein and fat for recovery — or keep it light if you’re feeling delicate.