Green Radish, Chinese Olive, Water Chestnut and Fig Pork Soup

Why people make this soup

If you cook at home, Nourilo suggests reaching for green radish often — it traditionally clears heat, soothes the liver and eases a dry mouth, and besides vitamin C it carries vitamin A and an enzyme associated with reducing nitrites. Pair it with Chinese olive (which moistens the throat), water chestnut (which generates fluids and clears heat) and fig (which supports digestion), and you have a comforting moistening soup for the dry days of autumn and winter.

Method

1. Peel and chunk the green radish; rinse the Chinese olives and crack them with the back of a knife; peel and rinse the water chestnuts; rinse the figs.
2. Cut the lean pork into chunks and blanch.
3. Combine everything with 2.4 L of water and simmer about 1.5 hours down to 1.2–1.5 L.

Nourilo’s Tips

This soup is clear, moistening and tasty, good for the whole family — and especially helpful for those with a dry throat, frequent late nights, or a heated liver.