Adzuki Bean Poria Jujube Soup (chi xiao dou fu ling da zao tang)

Why people make this soup

People with gout are usually told to avoid high-purine foods, including many beans — but Nourilo points out that adzuki (red rice bean) is unusually low in purines while traditionally helping to drain water and dampness. By gently promoting urination, this kind of soup supports the body’s natural fluid balance, which is why people managing gout often keep it in rotation. It’s also a low-purine, easy-drinking bowl that suits those who also live with high blood sugar, weight, high blood fats or blood pressure.

Method

1. Rinse and soak the ingredients.
2. Simmer in 1.8 L of water about 2 hours down to 600–900 ml. Serve.

Nourilo’s Tips

This soup can be taken regularly, and you can also add rice to cook it into a thin congee. Traditionally suitable for those with kidney swelling, jaundice, or for cancer patients. To support gout care, simmering in 38 g of raw Job’s-tears (sheng yi mi) is especially good.