Burdock Root, Adzuki Bean, and Mung Bean Soup

Why people make this soup

Mumps — known in Cantonese as “cha sai” (痄腮) — peaks in winter and spring. The classic presentation is sudden fever and tender swelling of the parotid glands at the sides of the jaw. Most children recover without complication, but traditional food therapy has long offered supportive measures to keep the body comfortable and help the immune system cope.

This soup has no herbal bitterness — burdock root, adzuki beans, and mung beans are ordinary, accessible foods that make a pleasant, lightly sweet broth. The honey dates (mi zao) keep it palatable for children. The broth can also be used as a base for porridge, which is gentler on the stomach for a child who is unwell.

Method

1. Scrub the burdock root clean with a stiff brush. Do not peel; slice into thin rounds.
2. Soak adzuki beans and mung beans in water for 30 minutes; drain and rinse.
3. Add all ingredients to a pot with 1.8 L of water.
4. Bring to a boil, then simmer over medium-low heat for about 45 minutes until the soup reduces to 600–900 ml and the beans are tender.
5. Divide into portions and drink throughout the day, warm.

Nourilo’s Tips

This soup has a clean, mild flavour with no bitterness — children usually accept it well. After cooking, you can strain out the ingredients and use the broth as a base for congee (porridge); serve the porridge warm to a sick child whose appetite is poor. Aim for 3 consecutive days of this soup. The broth alone is beneficial; eating the ingredients adds even more nourishment.