Breakfast Pho Soup

Ingredients

4 cups water
1 medium carrot
2 stalks bock choy or 1 head baby bok choy
1 daikon radish, about 6 inches long
2 tsp freshly grated ginger
black pepper to taste
1 tbsp tamari
1 small lime, juiced
lime wedges for garnish
Optional-large handful of rice noodles

Directions

Boil the water in a large saucepan. Coarsely chop the vegetables and add to pan. Add freshly grated ginger and black pepper to taste and simmer, covered for five minutes.
If using rice noodles, add for the last minute and cover again.
Simmer until vegetables and noodles are al dente.
Take off heat and add tamari and lime juice.
To serve, ladle soup into 2 wide noodle bowls. Accompany with fresh lime wedges.

Notes

This recipe is an adaption of a traditional southern Vietnamese breakfast. The pungency of savoury, slightly spicy tastes for breakfast will stoke digestive fire, mitigating sluggishness and toxin accumulation. The warming and stimulating qualities of this recipe are balancing for the cool and damp qualities of late winter/early spring.

Dosha Type

K- V P+

This recipe is best for kapha dosha. It is pungent, light clear and easy balancing the heavy, dense, cool qualities of kapha dosha.

Vata and Pitta dosha may want to add coconut milk (1/4 cup).

Pitta dosha could add additional cooling spices such as fresh cilantro.

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