Jicama, sweet corn & pork rice noodle soup
Clear, light soup noodles with crunchy jicama, sweet corn, celery and lean pork — fresh, never greasy and kind to a hot, damp system.
- 24 min
- Serves 2
- Quick soup
- Easy
Why it suits you: Damp-Heat brings a bitter taste in the mouth and spots, and dry Cold Dew weather easily stokes internal heat. Jicama and celery clear heat and restore moisture, corn drains dampness, and a clear pork soup with rice noodles is fresh and light, not heating.
Method
Prep 12 min · Cook 12 min- 1Peel the jicama and cut into fine shreds; dice the celery. Cut the pork into strips and mix with a little salt and the cornflour.
- 2Cook the rice noodles in boiling water for 3–4 minutes until soft, drain and divide between two bowls.
- 3Bring the water and ginger to the boil in another pan, add the jicama and corn and cook over medium heat for 5 minutes.
- 4Add the pork, stirring to separate, and cook for 2 minutes until done. Add the celery and salt, then pour the soup over the noodles.
Chef's tips
- Jicama skin peels off by hand — lift it at the top and pull, no peeler needed. Cook it straight after shredding for the best crunch.
The TCM view
Jicama is sweet and cool; it clears heat, generates fluids and eases thirst. Sweet corn is sweet and neutral and drains dampness; celery is sweet, bitter and cool and clears heat; lean pork is sweet, salty and neutral and nourishes yin without adding heat; a little ginger protects the stomach. Gently cooling and moistening, it clears damp-heat while respecting autumn dryness.
