Almond Powder, Fresh & Dried Cabbage, Pork Lung & Pork Rib Soup

Why people make this soup

In Cantonese cooking, fresh and dried white cabbage are sometimes called “gold and silver vegetables” (jin yin cai) — the fresh green representing gold and the pale dried version representing silver. When combined in a soup and simmered for a long time, their cooling, slightly dry qualities balance beautifully, and the broth becomes gentle and nourishing rather than starkly cold. Adding almond powder at the end is a trick that gives the soup extra lung-moistening properties and a subtle richness. Pork lung has traditionally been used in Cantonese food therapy based on the principle that “like nourishes like” — feeding the lung to support the organ itself. This is a seasonal soup that fits dry autumn weather particularly well.

Method

1. Rinse the pork lung thoroughly — flush water through the airways if possible. Cut into pieces and blanch in boiling water; drain.
2. Blanch the pork ribs; drain. Soak and rinse the fresh and dried cabbage; cut into sections. Soak and rinse the tangerine peel.
3. Combine pork lung, pork ribs, fresh cabbage, dried cabbage, and tangerine peel in a large pot with 10 cups of water.
4. Bring to a boil, then reduce heat and simmer for 2 hours.
5. Dissolve the almond powder in a small amount of water or cool broth and stir it into the hot soup. Bring back to a boil briefly, then serve.
6. Eat the soup together with the solid ingredients.

Nourilo’s Tips

This soup is well suited to dry weather and is gentle enough for the whole family. The almond powder added at the end significantly improves the cough-calming quality of the soup. If pork lung is unavailable or not to your taste, substitute with carrot and lean pork for a lighter but still effective version. The white cabbage and dried cabbage together need at least 1.5–2 hours of simmering to lose their cooling edge.