
Pork liver and Chinese chive rice noodle soup
Silky pork liver with chives and ginger in a hot rice noodle soup that warms you to your fingertips on a Start of Spring morning.
- 25 min
- Serves 2
- Simmer
- Easy
Why it suits you: Yang Deficiency means feeling the cold, with cold hands and feet, and the Start of Spring still brings cold winds. Chinese chives, the 'yang-raising herb', warm the kidneys, while pork liver nourishes the liver and blood, just what the season asks.
Method
Prep 15 min · Cook 10 min- 1Soak the sliced liver in cold water for 10 minutes to draw out the blood, drain and toss with the cornflour and wine.
- 2Cook the rice noodles in boiling water until soft and divide between bowls.
- 3Bring the stock and ginger to the boil, add the liver for 1 minute until just cooked, add the chives and salt, then pour over the noodles.
Cautions
- Liver is high in cholesterol: once or twice a week is plenty, and pregnant women should not eat much animal liver.
The TCM view
Chinese chives are pungent and warm, warming the middle and supporting kidney yang. Pork liver is sweet, bitter and warm, nourishing liver blood and the eyes; ginger disperses cold. As liver qi rises in spring, liver nourishes liver and pungent warmth supports yang.



