Yacon, Corn and Pork Rib Soup

Why people make this soup

Yacon looks a little like a sweet potato and tastes faintly like a water chestnut — crisp, slightly sweet, and refreshing. It originated in the Andes mountains of South America and has attracted interest in recent decades for its unusual fibre profile: it is exceptionally high in fructooligosaccharides (FOS), a type of prebiotic fibre that is not fully digested by the human body. This makes yacon naturally low on the glycaemic index, which is part of why it has become popular among people managing blood sugar. In traditional Chinese food therapy it is described as clearing heat and toxins, reducing inflammation, and supporting urinary function. Combined with corn silk — a traditional Chinese remedy for supporting healthy blood sugar and urinary tract function — this soup is a practical, family-friendly dish, not just a medicinal remedy.

Method

1. Blanch the pork ribs in boiling water for 2–3 minutes, then rinse under cold water. Set aside.
2. Peel the yacon and carrot, cut both into generous chunks. Peel the corn and cut into sections; place the corn silk in a small tea bag or bundle in cheesecloth.
3. Place all ingredients — ribs, yacon, corn, carrot, and the corn silk bag — into a pot with 2.1–2.4 L of water.
4. Bring to a boil, skim off any foam, then reduce to a medium-low simmer.
5. Cook for 1.5 hours until the soup reduces to approximately 1.2 L.
6. Remove the corn silk bag and serve hot. Eat the soup together with the vegetables and pork.

Nourilo’s Tips

Yacon can also be eaten raw like a fruit — it has a mild, refreshing flavour similar to water chestnut. However, Nourilo finds it too cooling to eat raw regularly, and recommends cooked preparation for most people, particularly those with a cooler constitution. Do not eat yacon together with milk or other high-protein foods as it may cause diarrhea. Pregnant women should avoid this ingredient entirely.