According to TCM, spring is when living things begin to grow and yang qi starts to predominate. In this season, exogenous pathogens* such as wind evil makes individuals susceptible to flu, pneumonia, or a relapse of chronic diseases. It is advisable to reduce intake of sour flavors and increase sweet flavors. Sweet flavors are warm in energy and tend to move upward, thus enhancing protection from wind evil invasion. This facilitates the liver to regulate the flowing and spreading movement which improves yang qi distribution. Besides, uncooked, frozen and glutinous foods should be taken in moderation since these are harmful to the spleen and stomach if consumed in large amounts.
Spring foods: Sweet Potato, bamboo shoot, mushrooms, spinach, celery, onion, lettuce, wheat, dates, peanuts, onions, coriander,
* The six exogenous factors, wind, cold, summer-heat, fire, dryness, and fire, are the six variations in the climate of the four seasons. They are also known as the "six external evils”, and they can appear in combination or alone. Under normal condition, the human body has the ability to adapt to climatic variations. However, when bodily resistance is too weak to adapt to climatic changes or if there is an abnormal altering of the weather which surpasses the body's adaptability, the six external evils can penetrate the body and cause an imbalance. If our defensive system is strong, it simply repels the invasion or adjusts to the sudden changes; if the defensive system is weak or the evils unusually strong, an illness develops and may go progressively deeper in the body. 1) Wind Pathogenic wind prevails in spring and is a common pathogenic factor of the common cold. It causes diseases together with other pathogenic factors, for example, wind-cold, wind-heat, wind-damp.
Spring Noodle Soup |
900ml chicken or vegetable stock (or a good quality Miso soup mix - personally recommended)
1 boneless, skinless chicken breast (optional) or tofu
1 tbsp chopped fresh root ginger
1 large garlic clove , finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn , canned or frozen
2-3 mushrooms , thinly sliced
2 spring onions , chopped
2 tsp soy sauce , plus extra for serving
coriander, mint or basil leaves and a little shredded chilli (optional), to serve
1 boneless, skinless chicken breast (optional) or tofu
1 tbsp chopped fresh root ginger
1 large garlic clove , finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn , canned or frozen
2-3 mushrooms , thinly sliced
2 spring onions , chopped
2 tsp soy sauce , plus extra for serving
coriander, mint or basil leaves and a little shredded chilli (optional), to serve
Additional Ingredients
Quinoa
Red pepper, thin sliced
Pak Choi
Peas
Flaxseeds
Fennel
Watercress
Radishes
Pour the stock into a pan and add the chicken/tofu, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.
This soups is best made a day in advance, if you can hold off eating it. Enjoy
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