Ginkgo Nut, Walnut and Pork Lung Soup

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.

Method

1. 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.
2. Blanch the lean pork slices briefly in boiling water to remove impurities. Drain.
3. Remove the inner green cores from the ginkgo nuts.
4. Rinse the walnuts, apricot kernels, and dried figs.
5. Place all ingredients into a pot and add enough water (about 10–12 bowls).
6. Bring to a boil, then reduce to a medium-low simmer for about 2 hours.
7. Serve with both the soup and the cooked ingredients — the lung and other solids are delicious to eat.

Nourilo’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.