Lotus Root and Dried Conch Soup

Why people make this soup

Nourilo picked up 600 g of dried red conch (hong luo tou) from a dried seafood shop — the Australian variety comes in larger pieces, the mainland Chinese variety tends to be smaller, and the Singapore-sourced ones typically run darker in colour. Whatever the origin, dried conch is one of the most prized ingredients in Hong Kong’s soup-cooking tradition. Paired with lotus root, it produces a naturally sweet, beautifully clear broth that is said to nourish the blood, support the kidneys, and brighten the eyes and skin. In traditional food-therapy thinking, this combination is also considered helpful for those experiencing the kind of low-grade nervous exhaustion — difficulty concentrating, mild memory lapses, poor sleep — that builds up from prolonged stress or overwork.