Morinda, Euryale, Achyranthes and Pork Bone Soup

Why people make this soup

Many older adults notice that their lower back and knees feel noticeably worse during cold or damp weather — that aching stiffness that makes turning over in bed or climbing stairs a real effort. In traditional Chinese food-therapy, this pattern is associated with a gradual decline of kidney qi (vital energy), which is thought to govern bone strength and fluid regulation. Cold and damp conditions are believed to penetrate more easily when kidney qi is low, settling in the lumbar region and joints and disrupting normal circulation. This hearty soup pairs morinda root and achyranthes root — two herbs with a long history in Chinese herbalism for supporting the lower back and joints — with euryale seeds, cashews, and figs for nourishment. Slow-cooked pork bones add collagen and a rich, comforting broth.

Method

1. Blanch the pork bones in boiling water for 2–3 minutes, then drain and rinse off any grey foam.
2. Soak and rinse morinda root, euryale seeds, and achyranthes root; rinse figs and cashews.
3. Place all ingredients into a pot with 2.4 L of water.
4. Bring to a boil, then reduce to a low simmer and cook for 3 hours, until the liquid reduces to about 0.9–1.2 L.
5. Serve warm. Eat some of the pork and solids along with the broth.

Nourilo’s Tips

The achyranthes root pictured in the original article is huai niu xi — the type that prioritises joint support and bone-strengthening — rather than chuan niu xi, which leans more toward blood-moving. If your herb shop only has chuan niu xi, it still works, just with a slightly different emphasis. If you cannot find morinda root at all, du zhong (eucommia bark, 20 g) makes a reasonable substitute for this purpose. For those who prefer to avoid pork, lean pork shoulder or shank works just as well as pork bones. This soup can be double-cooked (炖) for 3 hours as an alternative method.