Dried Cabbage, Carrot and Cured Duck Kidney Pork Bone Soup

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, Nourilo suggests adding half a Luo Han Guo fruit and a handful of Northern and Southern almonds to the pot for extra phlegm-clearing benefit.

Method

1. 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.
2. Soak and rinse the cured duck kidney and tangerine peel separately.
3. Blanch the pork bones in boiling water for a few minutes; drain and rinse.
4. Place all ingredients in a pot with 2.4 L of water. Bring to a boil, then reduce heat and simmer for about 2 hours until reduced to approximately 1.2 L.
5. Season with salt if desired. Serve hot.

Nourilo’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.