Adenophora, Solomon's Seal, Apple & Pear Lean Pork Soup

Why people make this soup

Sometimes the body feels like it just needs moisture — a dry, scratchy throat, thirst that water does not quite quench, or a lingering sense of inner heat after illness. In Cantonese food therapy, this kind of dryness is classically addressed with yin-nourishing ingredients. Fresh Solomon’s seal (yu zhu), when in season, is gently fragrant and plump, and pairs naturally with throat-soothing adenophora root, two kinds of sweet seasonal fruit, and lean pork. The result is a delicately sweet, clean-tasting soup that is particularly welcome during the dry autumn months.

Method

1. Soak and rinse adenophora root. If using fresh Solomon’s seal, peel and slice into pieces; if dried, soak briefly and rinse.
2. Scrub apple and pears clean; core and cut into wedges. No need to peel.
3. Slice lean pork and blanch in boiling water for 2 minutes to remove impurities; drain and rinse.
4. Place all ingredients into a pot with 2.4 L of water.
5. Bring to a full boil, then reduce heat and simmer for 1.5 hours.
6. Serve warm — drink the broth and eat the soup ingredients.

Nourilo’s Tips

This soup is wonderfully refreshing and naturally sweet — no added sugar needed. It is particularly suitable for those with a yin-deficient, heat-prone constitution who find rich or warming tonics hard to tolerate. For those managing blood sugar, making this soup a regular part of the weekly routine is a gentle and pleasant approach. A simple addition: if you would like added benefits for dampness and digestion, stir in 15 g of poria mushroom (fu ling) and 38 g of fresh pearl barley. This soup should not be drunk during a cold or fever.