Burdock, Goji Berry, Fig, and Carrot Pork Rib Soup

Why people make this soup

Burdock root became a staple in many Hong Kong and Cantonese households in recent decades, and Nourilo is a fan. This long, earthy root is rich in dietary fibre, vitamins, and minerals, and it contains inulin — a prebiotic fibre that traditionally has been associated with hormonal support, strengthening tendons and bones, and clearing waste from the intestines. In traditional food therapy, burdock is also regarded as helpful for supporting stroke prevention and maintaining stomach and uterine health.

Paired with goji berries (which nourish the liver and brighten the eyes), dried figs (another traditionally anti-inflammatory food), and sweet carrot, this is a soup that the whole family can enjoy together as a nourishing, clean-tasting everyday bowl. It is particularly valued for its gentle detoxifying quality — helping the body move waste rather than accumulating it.

Method

1. Blanch the pork ribs in boiling water for 2–3 minutes; drain and rinse.
2. Peel the burdock root and cut into sections. Peel and slice the carrot into thick rounds.
3. Briefly rinse the goji berries. Cut the figs in half.
4. Place all ingredients into a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a gentle simmer. Cook for about 1 hour until the liquid reduces to approximately 1.2 L.
6. Serve — drink the soup and eat the ingredients together.

Nourilo’s Tips

Fresh burdock root is at its finest in early summer — young, slender roots carry the best fragrance. This soup suits the whole family and is particularly beneficial for those with a history of stroke or cardiovascular issues. Pork ribs can be swapped for lean pork, fresh fish, or plant-based proteins like yellow soybeans or cashews. If cooking a vegetarian version, soybeans or cashews make an excellent base. Astragalus (bei qi) can be added for those with a cold constitution to balance the soup’s cooler nature.