Autumn Equinox · Lunch · Damp-Heat
Daikon, tofu & fish slice soup with rice vermicelli
Sweet daikon, silky tofu and tender sole in a clear ginger broth over rice vermicelli — a light 20-minute lunch.
- 25 min
- Serves 2
- Quick soup
- Easy
CoolingClears heat & dampnessEases stagnation
Why it suits you: Damp-Heat brings a bitter taste, a heavy body and oily skin, and Autumn Equinox is still muggy. Daikon clears heat and resolves phlegm and tofu cools and moistens; in a clear fish broth with noodles it is light and non-greasy, so you won't feel sluggish afterwards.
Method
Prep 10 min · Cook 15 min- 1Toss the fish with a pinch of salt and the cornflour. Soak the vermicelli in boiling water for 3 minutes, drain and divide between bowls.
- 2Bring the water and ginger to the boil, add the daikon and simmer for 8 minutes until translucent.
- 3Add the tofu for 2 minutes, then the fish; turn off the heat as soon as it turns white and season with salt.
- 4Pour the soup over the vermicelli and scatter with coriander. To take it to work, pack the soup in a thermal jar and the noodles separately.
Chef's tips
- Let the daikon turn translucent before adding the tofu for a sweeter broth.
The TCM view
Daikon is pungent, sweet and cool, clearing heat, moving qi down and easing food stagnation; tofu is sweet and cool and clears heat; sole is sweet and neutral and supports digestion without adding damp-heat. A clear, low-oil broth clears heat and dampness while protecting digestion.
