Soups
Dried Cabbage, Carrot and Cured Duck Kidney Pork Bone Soup
traditionally associated with clearing mild internal heat, moistening the lungs, and nourishing the skin
Why people make this soup
When the weather turns dry, this classic Cantonese soup is one of the most reliable ways to nourish the body at home. Paired with carrot, cured duck kidney, and pork bones, dried white cabbage produces a broth that is naturally sweet, clear, and deeply nourishing. In traditional Chinese food therapy, dried cabbage is associated with clearing heat and moistening the lungs, making this a reliable cold-weather soup for households dealing with dry air, scratchy throats, and dull skin.
If someone in the family has a cold with a cough, Bro Niu suggests adding half a Luo Han Guo fruit and a handful of Northern and Southern almonds to the pot for extra phlegm-clearing benefit.
Who it suits / who should be cautious
- Suitable for most adults and children; this soup is mild and balanced.
- Particularly helpful during dry seasons or when experiencing mild throat dryness, heat in the body, or sluggish bowels.
- Safe for pregnant women.
- Those experiencing a cold-type cough (clear, watery phlegm; feeling cold) should be more cautious, as dried cabbage has a slightly cooling nature — in such cases, omit the Luo Han Guo variation and use ginger-based soups instead.
Why these ingredients (the food-therapy logic)
- Dried cabbage (cai gan): Traditionally used to clear heat from the lungs, moisten dry tissue, and cool mild inflammation in the digestive tract.
- Carrot (hong luo bo): Rich in beta-carotene; considered in food therapy to nourish and moisturise; mildly cooling.
- Cured duck kidney (chen ya shen): Preserved dried duck gizzard; in Cantonese cooking tradition it adds deep umami flavour and is associated with supporting the digestive system and clearing heat.
- Dried tangerine peel (chen pi): Warms and regulates qi; aids in breaking down the slightly cooler nature of the other ingredients and helps with digestion.
- Pork bones (zhu gu): Provides the body of the broth; traditionally used to nourish bone and marrow, support the kidneys, and make a rich, mineral-dense stock.
Ingredients (4 bowls / 2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried white cabbage (cai gan) | 40 g (1 tael) | Soak and rinse thoroughly; discard soaking water |
| Carrot | 1 medium | Peeled, cut into chunks |
| Cured duck kidney | 2 pieces | Soaked and rinsed |
| Dried tangerine peel | 1 piece | Soaked and rinsed |
| Pork bones | 450 g (12 taels) | Blanched in boiling water first |
| Water | 8 bowls |
Method
- Soak the dried cabbage in cold water for 15–20 minutes to soften; rinse thoroughly and drain. Discard the soaking water, as it may contain impurities from the drying process.
- Soak and rinse the cured duck kidney and tangerine peel separately.
- Blanch the pork bones in boiling water for a few minutes; drain and rinse.
- Place all ingredients in a pot with 8 bowls of water. Bring to a boil, then reduce heat and simmer for about 2 hours until reduced to approximately 4 bowls.
- Season with salt if desired. Serve hot.
Bro Niu’s tips
For a variation known as “golden and silver vegetable soup,” add a handful of fresh white cabbage alongside the dried cabbage when cooking. This combination is particularly soothing for internal heat, headaches, eye discomfort, and sluggish digestion. Look for organic dried cabbage at Chinese or Asian grocers when possible — the quality makes a noticeable difference to the flavour of the broth. If cured duck kidneys are unavailable, substitute dried scallops or conch slices.
Community questions answered (selected)
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Q (Peter): Can pregnant women drink this soup? Bro Niu: Yes, this soup is safe for pregnant women.
-
Q (reader): I have a dry cough and runny nose — can I drink this soup? Bro Niu: Yes, you can. You could also brew some Xin Yi Hua (magnolia flower) tea separately to help relieve the runny nose.
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Q (reader): What is the difference between using raw pork bones versus smoked/pre-cooked pork bones? Bro Niu: Pre-cooked or frozen bones are generally not as fresh and flavourful as freshly purchased bones. For the best-tasting soup, use fresh pork bones from a butcher or reputable source.
Published January 2, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
