Frost's Descent · Breakfast · Yin Deficiency
Dried scallop & shredded daikon soup with wheat vermicelli
Sweet dried scallops and tender daikon shreds in a clear broth over fine wheat vermicelli — soothing on a dry morning.
- 30 min
- Serves 2
- Quick soup
- Easy
CoolingNourishes yin, moistens drynessAids digestion
Why it suits you: Yin Deficiency brings a dry mouth and throat, and autumn dryness peaks at Frost's Descent. Dried scallop nourishes yin and the kidneys, and cooked daikon is moistening rather than cold — a clear, easy-to-digest noodle soup.
Method
Prep 10 min · Cook 20 min- 1The night before, soak the scallops in a little water, keeping the soaking water. In the morning, shred them with your fingers.
- 2Peel and finely shred the daikon. Bring the water to the boil with the ginger, scallops and their soaking water.
- 3Add the daikon and simmer over medium heat for 8–10 minutes until translucent and soft. Add the goji berries for 1 more minute and season with salt.
- 4Cook the vermicelli in a separate pan of boiling water for about 1 minute, drain into bowls, ladle over the soup and finish with sesame oil and spring onion.
Chef's tips
- Wheat vermicelli is already salty, so salt the soup lightly; rinsing the cooked noodles keeps the broth clear.
The TCM view
Dried scallop is sweet, salty and neutral, nourishing yin and the kidneys; daikon is sweet, pungent and cool, and when cooked clears heat, generates fluids and moves qi; goji berries nourish the liver and kidneys. A clear, moistening broth led by sweet and salty flavours — neither drying nor heavy.
