Broad Bean, Winter Melon and Lean Pork Soup

Why people make this soup

In traditional Chinese food therapy, this soup has long been made for people dealing with puffiness in the legs and feet — a discomfort that often appears in late pregnancy, on hot humid days, or when the kidneys are working hard. Fresh broad beans paired with winter melon are considered a gentle, effective combination for encouraging the body to pass excess water naturally. Nourilo first shared this recipe after recording a segment on pregnancy nutrition for a local radio programme, when the topic of late-pregnancy swelling came up. Beyond water balance, broad beans are also valued for the calcium they provide and for being cholesterol-free, making this soup friendly for those watching their heart health.

Method

1. Rinse the broad beans and soak briefly in cold water; drain.
2. Wash the winter melon thoroughly. Remove the seeds but keep the green skin on. Cut into large chunks.
3. Blanch the lean pork in boiling water for 1–2 minutes, then rinse and slice into thick pieces.
4. Place all ingredients into a pot with 2.4 L of cold water.
5. Bring to a boil, then reduce to a gentle simmer for 2 hours until the liquid reduces to about 1.2 L.
6. Season lightly with salt if desired. Serve the soup and eat the solid ingredients together.

Nourilo’s Tips

This soup has a naturally sweet, clean taste and suits the whole family. The key detail is to leave the winter melon skin on — this is where much of the traditional diuretic effect is believed to reside. People with a known broad bean sensitivity must avoid this dish entirely.