Snakehead fish and pea shoot soup with rice noodles
Silky snakehead fish slices and pea shoots in a light ginger and tangerine peel broth over rice noodles — warming, clean and never heavy.
- 30 min
- Serves 2
- Simmer
- Easy
Why it suits you: Phlegm-damp types tend to feel heavy and sluggish in early winter, so breakfast shouldn't be greasy. Snakehead fish strengthens the spleen and drains water, pea shoots keep things fresh, and tangerine peel and ginger move qi and resolve phlegm — a clear noodle soup that warms without weighing you down before work.
Method
Prep 15 min · Cook 15 min- 1Marinate the fish with the soy sauce, cornflour and a little pepper for 10 minutes. Soak the rice noodles in boiling water until soft, drain and divide between bowls.
- 2Bring the water to the boil with the tangerine peel and ginger, add the shiitake and simmer for 5 minutes.
- 3Add the fish and simmer for 2 minutes until it turns white, then add the pea shoots for 30 seconds until just wilted. Season with salt.
- 4Ladle the soup over the noodles and eat hot.
Chef's tips
- Ask the fishmonger to fillet and slice the fish; rinse and pat dry before marinating for silkier slices.
The TCM view
Snakehead fish is sweet and cold, strengthening the spleen and stomach and draining water; pea shoots are sweet and neutral, settling the middle and draining damp; shiitake is sweet and neutral and supports qi; aged tangerine peel is pungent, bitter and warm, drying damp and resolving phlegm; ginger is pungent and warm, offsetting the coldness of the fish. Light and low in oil, it suits phlegm-damp types.
