Kudzu, Water Chestnut, Three-Bean and Job's Tears Pork Rib Soup

Why people make this soup

When the forecast turns colder, flu viruses tend to get livelier — so over the Lunar New Year visiting season, Nourilo 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.

Method

1. 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.
2. Blanch the pork ribs.
3. Put everything in a pot with 3 L of water and simmer for 2 hours until reduced to about 1.2–1.5 L.

Nourilo’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 (600 g) of pork ribs, keeping the rest of the ingredients the same.