Rain Water · Breakfast · Balanced
Mustard greens and pork rice vermicelli soup
Gently bitter-sweet mustard greens with pork slices in a hot noodle soup: warming yet light.
- 20 min
- Serves 2
- Simmer
- Easy
NeutralWarms and clears dampSettles the stomach
Why it suits you: Balanced types simply follow the Rain Water principle of strengthening the spleen and draining damp. During the damp 'return of the south wind', pungent, warm mustard greens help clear damp, and a hot, low-fat noodle soup keeps you from feeling heavy.
Method
Prep 10 min · Cook 10 min- 1Toss the pork with the soy sauce and cornflour for 5 minutes. Boil the vermicelli for 3 minutes and divide between bowls.
- 2Bring the stock and ginger to the boil, add the mustard greens for 3 minutes until tender, then the pork until cooked.
- 3Season and pour the soup over the vermicelli.
Chef's tips
- Blanch the mustard greens for 1 minute first to soften their bitterness.
The TCM view
Mustard greens are pungent and warm, opening the lungs, clearing phlegm and warming the middle. Pork is sweet, salty and neutral and moistens; ginger disperses cold and settles the stomach. Eaten hot, it warms the middle without adding damp.
