Soups
Ginkgo Nut, Walnut and Pork Lung Soup
traditionally associated with nourishing the lungs and easing persistent cough
Why people make this soup
In Cantonese food therapy, pork lung has long been used under the principle that like nourishes like — eating lung tissue is thought to support the respiratory system. Cleaning a pork lung takes some patience, but the effort is worth it: the finished soup is surprisingly sweet and clear, and the cooked lung itself makes excellent eating. This recipe is particularly valued for people who experience lingering coughs, mild breathlessness, or feel their lung energy is depleted after an illness.
Who it suits / who should be cautious
- Well suited for those with persistent dry or weak cough, mild chronic bronchitis, or asthma linked to lung-kidney deficiency
- Suitable as a general wellness soup for the whole family
- Also traditionally associated with supporting people who experience frequent night urination or dry stools
- Ginkgo nuts: remove the inner green core (embryo) before cooking — the core contains ginkinkgo toxin and should not be eaten. Do not exceed 10–15 ginkgo nuts per serving
- Those with acute fever or a hot, phlegmy cough should wait until their condition improves before having this soup
Why these ingredients (the food-therapy logic)
- Ginkgo nut (bai guo): Traditionally associated with settling cough and wheezing, and supporting the lung’s ability to retain qi. Only the white nut — not the inner green core — is used.
- Walnut (he tao): In traditional Chinese food therapy, walnuts are connected to nourishing the kidneys and warming lung energy, making them a classic pairing for cough linked to kidney weakness.
- Sweet and bitter apricot kernels (nan bei xing): A classic Cantonese soup ingredient used together to moisten the lungs and encourage the downward movement of lung qi — associated with easing cough and promoting smooth breathing.
- Dried figs (wu hua guo): Mild, nourishing, and throat-soothing — used to moisten the lungs and support the throat.
- Pork lung: Under the traditional principle of correspondence, eating lung is thought to replenish lung vitality. It is also nutritious and rich in protein.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Ginkgo nuts | 10 pieces | Must remove the inner green core before cooking |
| Walnut kernels | 1 liang (~37 g) | Rinse |
| Sweet and bitter apricot kernels | 1 liang (~37 g) combined | Rinse |
| Dried figs | 5 pieces | Rinse |
| Pork lung | half a lung | Thoroughly cleaned and blanched |
| Lean pork | 6 liang (~225 g) | Sliced and blanched |
| Water | ~10–12 bowls (~2.5–3 L) |
Method
- Clean the pork lung thoroughly: attach the lung to a tap, run water through the trachea repeatedly until the water runs clear. Squeeze out the air and water, then blanch in boiling water for a few minutes. Drain and set aside.
- Blanch the lean pork slices briefly in boiling water to remove impurities. Drain.
- Remove the inner green cores from the ginkgo nuts.
- Rinse the walnuts, apricot kernels, and dried figs.
- Place all ingredients into a pot and add enough water (about 10–12 bowls).
- Bring to a boil, then reduce to a medium-low simmer for about 2 hours.
- Serve with both the soup and the cooked ingredients — the lung and other solids are delicious to eat.
Bro Niu’s tips
The inner green embryo inside each ginkgo nut must be removed before cooking — this is not optional. The embryo contains a compound (ginkgotoxin) that is mildly toxic and can cause discomfort. Once removed, the white nut is safe and nourishing. This soup is also traditionally associated with helping with constipation and frequent night urination. For those who are uncomfortable handling pork lung, the recipe works well with pear or apple substituted in its place — still nutritious and delicious.
Community questions answered (selected)
-
Q (reader): I don’t know how to prepare pork lung. Can you suggest a simpler tea or drink alternative for cough? Bro Niu: You can try steeping fritillaria bulb (chuan bei) with coconut water and dried figs, or try pear and apple — both are easy to prepare and have a similar moistening effect on the lungs.
-
Q (Connie): I’ve had a sore throat, cough and phlegm since before Chinese New Year, and the Western medicine has left me feeling weak. What soup can I drink? Bro Niu: Try simmering fritillaria (chuan bei) and sea coconut (hai di ye) — 3 qian each — with sweet and bitter apricot kernels (1 liang) and dried figs (5 pieces) in a lean pork soup. This can help strengthen the lungs. Or steep burdock root (niu bang) tea daily — it is very helpful for throat discomfort.
Published February 27, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
