Start of Summer · Lunch · Balanced
Amaranth & grass carp soup with rice noodles
Garlicky amaranth broth with silky grass carp slices over rice noodles — a light lunch made at home in 25 minutes.
- 25 min
- Serves 2
- Quick soup
- Easy
NeutralClears summer heatWarms the stomach
Why it suits you: Balanced types do best simply following the season. As Start of Summer turns hot and humid, amaranth clears summer heat, fish nourishes without heaviness, and one bowl covers grain, protein and vegetables — no afternoon slump.
Method
Prep 10 min · Cook 15 min- 1Pat the fish dry with kitchen paper, mix with a pinch of salt, the cornflour and half the ginger, and leave for 10 minutes.
- 2Boil the rice noodles for 6–8 minutes until no hard core remains, rinse under cold water and divide between two large bowls.
- 3Pick off any tough amaranth stems, wash and cut into lengths. Heat the oil and gently fry the garlic and remaining ginger until lightly golden.
- 4Add the water and bring to the boil, add the amaranth and cook for 2 minutes until soft. Turn to medium, add the fish piece by piece and cook 1–2 minutes until white, then turn off the heat.
- 5Season with salt and white pepper, ladle the soup over the noodles and eat hot.
Chef's tips
- Ask the fishmonger to fillet and slice the fish; pieces near the belly have fewer bones and stay silky.
- Red amaranth turns the soup pink — that is normal. Choose green amaranth if you prefer a clear broth.
The TCM view
Amaranth is sweet and cool and clears heat and damp; grass carp is sweet and warm and settles the stomach; rice noodles are sweet and neutral. Pungent, warm garlic and ginger balance the amaranth, so the bowl clears without chilling, and the broth replaces fluids lost to sweat — in line with the season's aim to clear heat and nourish the Heart.
