Pea shoot soup rice with century & salted eggs
Rice in a light, gently sweet broth with tender pea shoots, century egg and salted egg — moistening, not heating, and ready in 20 minutes.
- 20 min
- Serves 2
- Quick soup
- Easy
Why it suits you: Yin Deficiency brings a dry mouth and warm palms, and the rising yang of Spring Equinox stokes that heat. This soup rice is simmered, not fried: pea shoots, the two eggs, lean pork and goji moisten and nourish yin. Ready at home in 20 minutes.
Method
Prep 10 min · Cook 10 min- 1Shell and dice the century egg and salted egg. Slice the pork thinly and mix with the cornflour and 1 tbsp water.
- 2Pick over the pea shoots, discarding any tough stems, and rinse. Rinse and drain the goji berries.
- 3Bring the stock, water and ginger to the boil, add the diced eggs and boil for 3 minutes until the broth turns milky.
- 4Add the pork and boil for 2 minutes until cooked, then add the pea shoots and goji and cook for 1 minute until just wilted.
- 5Stir in the rice and simmer for 1 minute to loosen it, then divide between two bowls with the broth.
Cautions
- Century and salted eggs are high in sodium, so add no salt; with high blood pressure, use just the century egg.
- Leave out the goji berries during a cold or fever.
Chef's tips
- Day-old rice works best — rinse it loose first and the soup rice won't turn gluey.
The TCM view
Pea shoots are sweet and neutral and clear heat and damp; salted duck egg is sweet and cool and nourishes yin; century egg is cool and calms heat; lean pork is sweet, salty and neutral and moistens dryness; goji is sweet and neutral and nourishes liver and kidney yin. Two slices of ginger temper the coolness — moistening without being cold.
