Cabbage, carrot & chicken rice vermicelli soup
Rice vermicelli in a light astragalus and red date broth with cabbage, carrot and chicken — simple, gentle and low in common allergens.
- 30 min
- Serves 2
- Quick soup
- Easy
Why it suits you: For the Sensitive constitution, the pollen season and temperature swings of Awakening of Insects often set off a runny nose or itchy skin. This bowl has no seafood, egg, dairy or gluten; a little astragalus and red dates strengthen defensive qi, while cabbage and rice noodles are gentle on the stomach.
Method
Prep 10 min · Cook 20 min- 1Put the astragalus, red dates and ginger in 1 litre of water, bring to the boil, then simmer gently for 10 minutes.
- 2Meanwhile, soak the rice vermicelli in warm water until soft. Shred the cabbage and carrot. Cut the chicken into strips and mix with a little salt and the cornflour.
- 3Lift out the astragalus. Add the carrot and cabbage and boil for 3 minutes, then add the chicken, separating the strips, and cook for 2–3 minutes until cooked through.
- 4Add the vermicelli for 1 minute, season with salt and serve at once.
Cautions
- Leave out the astragalus during a cold or fever and make the broth with just red dates and ginger.
Chef's tips
- Make the astragalus and red date broth the night before and refrigerate; in the morning just bring it back to the boil — 10 minutes saved.
- Don't oversoak or overcook the vermicelli — 1 minute in the soup is enough, or it turns mushy.
The TCM view
Astragalus is sweet and slightly warm, building qi and firming the body's surface — it is the chief herb of the classic Jade Screen formula; red dates are sweet and warm and nourish the middle; cabbage and carrot are sweet and neutral and support digestion; chicken is sweet and warm and builds qi. A little warming tonic with neutral foods protects defensive qi without heating.
