Chayote, Fresh Chinese Yam and Hyacinth Bean Pork Soup

Why people make this soup

When the weather keeps switching between hot and rainy, people with a naturally weaker constitution tend to feel it in their digestion first — heavier, bloated, low-energy, and prone to catching every passing bug. This is a soup for those moments. Chayote is a vegetable that deserves far more attention outside Asia. Modern nutritional research finds it unusually well-rounded in its micronutrient profile — notably high in zinc, which is important for children’s development, and in folate, which matters for anyone planning a pregnancy. Traditional Chinese medicine additionally values it for moving stuck qi in the liver and stomach, easing bloating, and supporting the metabolism. Paired with fresh Chinese yam and hyacinth bean, both classic spleen-and-stomach tonics, and grounded with ginger, this is the kind of quietly capable soup that you can return to every week without getting bored.

Method

1. Slice the lean pork and blanch in boiling water for 1–2 minutes; discard the blanching water.
2. Peel and cut the chayote and fresh Chinese yam into large chunks.
3. Rinse and briefly soak the dry-fried hyacinth beans.
4. Place all ingredients into a pot with 2.4 L of cold water.
5. Bring to a boil, then reduce heat and simmer for 1.5 hours, until the liquid reduces to about 1.2–1.5 L.
6. Serve; eat the solid ingredients along with the broth.

Nourilo’s Tips

This soup has a naturally sweet, clear flavour that most people — including picky children — enjoy. You can add corn (sweet-corn) and carrot without any problem; they complement the other ingredients and add extra natural sweetness. If you cannot find hyacinth beans, black-eyed peas make a good substitute. Dried Chinese yam (38 g) can replace fresh with similar effect. For babies and young children, do not season with salt. This soup is fine to drink in autumn and winter as well.