Daikon and pig blood curd soup with rice noodles
A cart-noodle-style bowl of silky pig blood curd, soft daikon, shiitake and Chinese chives in ginger broth over rice noodles — warming and not greasy.
- 35 min
- Serves 2
- Simmer
- Easy
Why it suits you: In winter, blood moves sluggishly in blood-stasis types, bringing a dull complexion, cold hands and feet and period pain. Pig blood curd nourishes blood and cleanses the bowels, chives move qi and disperse stasis, and daikon moves qi downwards — a warming cart-noodle-style bowl that isn't greasy.
Method
Prep 10 min · Cook 25 min- 1Rinse the blood curd and cut into pieces. Peel the daikon and cut into chunks. Soak the rice noodles in boiling water until soft, drain and divide between bowls.
- 2Bring the stock to the boil with the ginger and daikon, then simmer for 15 minutes until the daikon is tender.
- 3Add the shiitake and blood curd and cook gently for 5 minutes until heated through — don't let it boil hard or the curd turns spongy.
- 4Add the chives for 30 seconds, season with salt, pepper and sesame oil, and ladle over the noodles.
Cautions
- Buy blood curd from a reputable shop or in sealed packs, and heat it right through before eating.
Chef's tips
- Poach the blood curd gently so it stays silky instead of turning spongy.
The TCM view
Pig blood curd is salty and neutral, nourishing blood and cleansing the bowels; Chinese chives are pungent and warm, warming yang, moving qi and dispersing stasis; daikon is pungent, sweet and cool, moving qi downwards and easing food stagnation; shiitake supports qi; ginger and pepper warm the middle. Warm without being drying, it nourishes blood and helps it flow.
