
Nori and egg soup with poria
A light savoury bowl: nori and poria in a clear broth with egg ribbons — warm, and not sweet at all.
- 30 min
- Serves 2
- Simmer
- Easy
Why it suits you: Phlegm-damp types feel heavy and off their food in winter, and sweet snacks only add to the stagnation. Poria drains damp, nori keeps it savoury and the egg warms the stomach — a light snack that wakes the appetite.
Method
Prep 10 min · Cook 20 min- 1Rinse the nori and the poria.
- 2Boil the poria and ginger in the water over medium heat for 15 minutes.
- 3Add the nori, then slowly stream in the beaten egg while stirring so it forms ribbons.
- 4Season with salt and sesame oil, scatter with spring onion and eat it hot.
Cautions
- Keep the salt light.
Chef's tips
- Pour the egg in slowly while stirring, so the ribbons stay fine.
The TCM view
Poria is sweet, bland and neutral, strengthening the spleen and draining damp; nori is sweet, salty and cold, softening and transforming phlegm; egg is sweet and neutral, harmonising the middle; a little ginger warms the stomach. It suits phlegm-damp types at the solstice.



