Soups
Kudzu, Water Chestnut, Three-Bean and Job's Tears Pork Rib Soup
Traditionally taken to clear lung heat and support the body in flu season
Why people make this soup
When the forecast turns colder, flu viruses tend to get livelier — so over the Lunar New Year visiting season, Bro Niu likes a little extra defence. Kudzu is traditionally used to clear and moisten lung heat and ease muscle tension and fever, while water chestnut is a favourite food during respiratory-bug season and after all that festive fried food. Together with three beans and Job’s tears, this makes a fresh, light soup associated with supporting the respiratory tract and easing neck, shoulder and head aches.
Who it suits / who should be cautious
- Suits people wanting to support the respiratory tract in flu season, and those troubled by neck-and-shoulder ache, headache, or “heaty” symptoms like dry throat and constipation after rich, fried foods. Often welcomed by those minding their blood sugar or blood pressure, and itchy skin.
- Sweet and tasty, fine for all ages. If you have a fever or symptoms persist, please see a doctor.
Why these ingredients (the food-therapy logic)
- Kudzu root (fen ge): traditionally used to clear and moisten lung heat, release the muscles and ease fever.
- Water chestnut (ma ti): classically valued in respiratory-bug season; associated with clearing phlegm-heat and easing the throat.
- Rice beans, hyacinth beans, mung beans, Job’s tears (chi xiao dou, bian dou, lü dou, yi mi): the “three beans plus Job’s tears” combination is traditionally used to clear heat and resolve damp.
- Dried tangerine peel (chen pi): regulates the qi and rounds out the flavour.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Kudzu root | ~600 g | Peeled, washed, cut into chunks |
| Water chestnuts | 8 | Peeled, washed |
| Rice beans | ~38 g | Soaked, rinsed |
| Hyacinth beans | ~38 g | Soaked, rinsed |
| Mung beans | ~38 g | Soaked, rinsed |
| Job’s tears | ~38 g | Soaked, rinsed |
| Dried tangerine peel | 1 piece | Soaked, rinsed |
| Pork ribs | ~450 g | Blanched |
Method
- Peel the kudzu, wash and cut into chunks. Peel and wash the water chestnuts. Soak and rinse the three beans, Job’s tears and tangerine peel.
- Blanch the pork ribs.
- Put everything in a pot with 10 bowls of water and simmer for 2 hours until reduced to about 4–5 bowls.
Bro Niu’s tips
This soup is fragrant and tasty, fine for all ages. You can use raw Job’s tears, or a mix of raw and roasted Job’s tears. For 6 servings, use 10 water chestnuts and about 600 g (1 catty) of pork ribs, keeping the rest of the ingredients the same.
Community questions answered (selected)
- Q (Hoilam): Should I use raw or roasted Job’s tears? Is this quantity enough for three people? Bro Niu: This soup is enough for 3 people. You can use raw Job’s tears, or a mix of raw and roasted.
- Q (fanny): How much of each ingredient for 6 people, and how much water? Can a 4-year-old drink it? Bro Niu: For 6 servings, use 10 water chestnuts and ~600 g (1 catty) pork ribs; keep the rest as written.
Published February 4, 2024 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
