Ginkgo, Walnut and Apricot Kernel Pork Lung Soup

Why people make this soup

Asthma in children tends to flare when temperatures change suddenly or when the child’s constitution is running low. Traditional Cantonese food therapy focuses not on the acute episode — that is a job for the doctor — but on the quieter stretches in between: rebuilding the strength of the lungs, spleen, and kidneys so that flares come less often and recover more quickly. This warming soup was traditionally made for this purpose, combining three types of ingredients that address different aspects of respiratory vulnerability. It is also suitable for adults with chronic cough, weak lung qi, or recovering from respiratory illness.

During remission, avoiding known triggers is equally important: shrimp, crab, goose meat, and raw bamboo shoots are traditionally considered “reactive foods” that may aggravate an asthmatic constitution and are best limited.

Who it suits / who should be cautious

• Suitable for children and adults with chronic respiratory sensitivity, weak lung qi, or frequent cough — especially during remission periods when there is no fever or active infection.
• The whole family can drink this soup; it is warm and gentle rather than cooling.
• Ginkgo nuts are mildly toxic in large amounts — always remove the green inner germ before cooking, and keep to the stated quantity. Children should eat only a modest portion.
• If pork lung is not available or preferred, pork bones can be substituted; rib bones also work well.
• Those with an active cold or fever should wait until recovery before drinking this soup.

Why these ingredients (the food-therapy logic)

• Ginkgo nuts (bai guo): Traditionally used to astringe lung qi, reduce wheezing, and stop cough. The germ must be removed before use. Do not exceed the stated amount.
• Walnut kernels (he tao rou): Warm in nature; traditionally associated with strengthening kidney yang and supporting the lungs — in TCM, kidney and lung function are closely linked in breathing.
• Sweet and bitter apricot kernels (nan bei xing): The combination of sweet (nan xing) and bitter (bei xing) kernels moistens the lungs and helps dissolve phlegm. Bitter apricot kernels alone (bei xing) are particularly effective for phlegm.
• Dried figs (wu hua guo): Gently moisten the lungs, support immunity, and add natural sweetness.
• Dried scallop (yao zhu): Adds umami depth and supports kidney yin.
• Pork lung (zhu fei): In traditional organ-correspondence theory, like nourishes like; pork lung is used to support the human lungs. It must be thoroughly flushed with water before cooking.

Ingredients (4–5 bowls)

Ingredient	Amount	Notes
Ginkgo nuts, shelled	15 pieces	Remove the green inner germ
Walnut kernels	1 liang (~38 g)	Soak briefly to loosen skin
Sweet and bitter apricot kernels (nan bei xing)	1 liang (~38 g) combined	Rinse
Dried figs	4 pieces	Rinse
Dried scallop	2–3 pieces	Soak in water; add soaking water to pot
Pork lung	half a lung (~300 g)	Ask the butcher to flush with water; blanch before use

Method

1. Ask the butcher to flush the pork lung with water repeatedly until it is clean and pale. If doing it yourself, attach the lung to a tap and flush through the windpipe opening until the water runs clear. Cut into chunks and blanch in boiling water, then drain and rinse.
2. Shell the ginkgo nuts and remove the green inner germ from each one.
3. Rinse the walnut kernels, apricot kernels, dried figs, and dried scallops. Soak the dried scallops in a little water (reserve the soaking water).
4. Combine all ingredients (including the scallop-soaking water) in a large pot with 10 bowls of water.
5. Bring to the boil, then reduce heat and simmer for 2 hours.
6. Drink the broth and eat the ingredients. The whole family can share this pot.

Bro Niu’s tips

This soup is warming and gentle — old and young alike can enjoy it. The butcher can help you flush and prepare the pork lung, which makes the job much easier. If you are cooking for a larger group, add some pork bones to the pot as well. If pork lung is something you or your family prefer not to eat, simply use pork rib bones or omit the pork entirely and add an extra rib on the side — the main therapeutic value comes from the other ingredients. Always remove the green germ from each ginkgo nut before cooking.

Community questions answered (selected)

• Q (becky, 2016): Can I skip the pork lung and just use rib bones? And could I add apple or pear? Bro Niu: Yes, you can use rib bones without the lung — that is perfectly fine. Adding apple or pear is no problem either.

• Q (Carol, 2015): What does the bitter apricot kernel (bei xing) do in this recipe? Where can I find it? Bro Niu: Bitter apricot kernel (bei xing) helps dissolve phlegm and stop cough. All the ingredients for this soup can be found at a Chinese herbal medicine shop.

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Published October 25, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.