Dried Cabbage, Carrot, and Dried Oyster Soup

Why people make this soup

As summer shifts into autumn, Cantonese cooks pay close attention to a particular seasonal challenge: the air becomes drier, and the body’s moisture reserves can feel depleted. This shows up in many ways — dry skin, a parched throat, restlessness, and a kind of internal heat that is not quite a fever. This is when Nourilo recommends reaching for soups that are “clear without being cold, and cooling while still nourishing.” This dried cabbage and oyster soup fits that description perfectly — it has a gentle, pleasant flavour, and it suits the whole family.

Method

1. Soak the dried oysters in cold water for 20 minutes to rehydrate. Rinse well and check for any grit or debris.
2. Soak the dried cabbage in cold water to soften, then rinse thoroughly.
3. Peel and cut the carrot into large chunks.
4. If using lean pork, rinse and set aside.
5. Combine all ingredients in a large pot and add about 1 litre of water.
6. Bring to the boil over high heat, then reduce to a gentle simmer.
7. Cook for 2 hours, until the liquid has reduced to about 1.2–1.5 L.
8. Serve hot; eat the soup along with the cooked ingredients.

Nourilo’s Tips

Dried oysters are a real treasure in Cantonese cooking — their savoury depth lifts the broth without any need for additional seasoning. They are especially beneficial for menopausal women: in traditional food-therapy, dried oysters are considered one of the best foods for calming “empty fire,” easing hot flushes, and nourishing dry or rough skin. For families in which some members prefer not to eat pork, this soup works beautifully without the meat too — simply adjust the water quantity slightly.