Barley, Mung Bean and Lily Bulb Sweet Soup

Why people make this sweet soup

Hot, sticky summer days call for something genuinely refreshing — and in traditional Cantonese food therapy, that usually means a cooling sweet soup rather than a cold drink. Nourilo recommends this combination of Job’s tears (a grain similar to barley), mung beans, and dried lily bulb as a go-to remedy for the heat and humidity of midsummer. The result is a light, clear, mildly sweet soup that cools without shocking the body.

What makes this version a little more thoughtful than a simple mung bean soup is the addition of lily bulb, which traditional food therapy associates with soothing the heart and easing restlessness, and a small piece of dried tangerine peel, which helps with digestion and prevents the cooling effect from becoming too harsh. It is a well-balanced bowl — refreshing and calming at the same time.

Method

1. Soak all ingredients together in water for about 2 hours before cooking; discard the soaking water (soaking helps remove the gas-producing compounds from the beans).
2. Add the soaked ingredients to a pot with 2.1 L of water.
3. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 1 hour.
4. Stir in rock sugar and cook until dissolved. Serve warm or at room temperature.

Nourilo’s Tips

This sweet soup is gentle and suitable for everyone from children to the elderly. It is particularly helpful for heat-related skin rashes in children and summer acne. Always discard the soaking water from the beans — soaking removes the compounds that cause gas and bloating after eating, without losing any nutritional value. If you prefer to make this into a savoury soup, you can add lean pork and omit the rock sugar.