Bottle Gourd, Adzuki Bean and Barley Soup

Why people make this soup

When summer heat is at its peak, drinking too little water — especially for children — can quickly lead to dark, scanty urine or a burning sensation when going to the bathroom. This classic cooling soup pairs bottle gourd with adzuki beans, flat beans and barley for a broth that is mildly sweet, refreshing and very easy to drink. In traditional food therapy, this combination is associated with relieving summer heaviness and supporting the body’s natural urinary function. It is a family-friendly recipe, suitable for adults and children alike.

Method

1. Peel the bottle gourd, remove seeds and cut into medium chunks.
2. Rinse the adzuki beans, flat beans and barley; soak in cold water for 20–30 minutes.
3. Place all ingredients (except rock sugar) into a pot with 2.4 L of water.
4. Bring to a boil over high heat, then reduce to a medium-low simmer.
5. Cook for about 2 hours, until the liquid has reduced to roughly 1.2 L and the beans are soft.
6. Add rock sugar to taste, stir until dissolved, and serve. Drink the broth and eat the solids.

Nourilo’s Tips

• This soup can be served slightly sweetened as a dessert-style soup, or left unsweetened as a savoury-adjacent drink — either way works.
• For those concerned about the soup’s cooling nature, add one piece of dried tangerine peel (chen pi) and cook it together from the start; this helps warm the stomach and adds a pleasant aroma.
• If you prefer a savoury version, skip the rock sugar and cook with a small amount of lean pork instead — the flavour is equally good.
• Cook for the full 2 hours to ensure the soup is not overly cooling.