
Dried scallop and napa cabbage vermicelli soup
Dried scallops and napa cabbage make a sweet, clear broth for fine wheat vermicelli: moistening without being drying.
- 22 min
- Serves 2
- Simmer
- Easy
Why it suits you: Yin Deficiency already brings a dry mouth and warm palms, and the Start of Spring is dry, often after plenty of fried New Year food. Dried scallop nourishes yin and napa cabbage cools and moistens, making a clear, savoury breakfast that is moistening, not drying.
Method
Prep 10 min · Cook 12 min- 1The night before, cover the scallops with water and soak them in the fridge. In the morning shred them, keeping the soaking water.
- 2Bring the scallops, their water, the ginger and 700 ml water to the boil, add the cabbage and simmer for 8 minutes until soft and sweet.
- 3Boil the vermicelli separately for 2 minutes, drain into the soup and taste before adding salt.
Cautions
- If you react to shellfish, use soaked shiitake mushrooms instead of scallops.
Chef's tips
- Wheat vermicelli is already salty: rinse it before cooking and go easy on salt.
The TCM view
Dried scallop is sweet, salty and slightly warm, nourishing yin and the kidneys and settling the middle. Napa cabbage is sweet, neutral and slightly cold, clearing heat, easing restlessness and helping the bowels. Together they moisten dryness without chilling.



