Hairy gourd, dried scallop & pork soup with steamed egg
A clear, naturally sweet summer soup of hairy gourd and dried scallops, with silky steamed egg and rice — moistening, never chilling.
- 1 hr 20 min
- Serves 3
- Simmer
- Easy
Why it suits you: Yin Deficiency means running hot, a dry mouth and poor sleep, and Summer Solstice heat easily drains yin. Hairy gourd clears summer heat and eases thirst, while scallops, pork and egg nourish yin and fluids — cooling without being cold, and easy to sleep on.
Method
Prep 20 min · Cook 60 min- 1Soak the scallops in 100 ml water for 20 minutes and keep the water. Cut the pork into large pieces, blanch for 3 minutes and rinse.
- 2Scrape the skin and fuzz off the gourds and cut into thick chunks.
- 3Bring the water to the boil with the pork, scallops and their water, candied date and ginger. Boil for 10 minutes and simmer for 30, then add the gourd, simmer 20 minutes more and salt.
- 4Beat the eggs with the warm water and a pinch of salt, strain into a deep plate, cover and steam over medium-low heat for 10–12 minutes until just set.
- 5Serve the soup, pork and scallops with the steamed egg and rice; stop at 70% full.
Cautions
- Dried scallops are shellfish — if you are allergic, leave them out and add 2 dried figs for sweetness.
Chef's tips
- Add the gourd only for the last 20 minutes so it keeps its shape and fresh taste.
- Strain the egg and cover the plate for a mirror-smooth finish.
The TCM view
Hairy gourd is sweet, neutral and slightly cool; it clears summer heat and eases thirst. Dried scallops are sweet, salty and neutral and nourish yin and the kidneys; lean pork is sweet, salty and neutral and moistens dryness; egg is sweet and neutral and nourishes yin and blood. Moistening and mild — clearing summer heat and replenishing yin without chilling digestion.
