
Mustard greens and snakehead fish rice noodle soup
Bittersweet mustard greens and silky snakehead fish in a clear broth — a reset after festive frying.
- 30 min
- Serves 2
- Simmer
- Easy
Why it suits you: Major Cold is near the year's end, when damp-heat types overdo fried and cured food. Mustard greens clear and snakehead fish nourishes lightly.
Method
Prep 15 min · Cook 15 min- 1Marinate the fish with a little salt and cornflour for 10 minutes.
- 2Cut the greens into lengths; blanch the noodles.
- 3Bring the stock to the boil with the ginger and cook the greens for 3 minutes.
- 4Add the fish for 1 minute, then the noodles and salt.
Chef's tips
- Add the fish last and turn off the heat once it boils.
The TCM view
Mustard greens open the lungs and resolve phlegm; snakehead is sweet and neutral, draining water; ginger settles the stomach.



