Dried Cabbage, Almond, Carrot and Pork Lung Soup

Why people make this soup

Cold, dry weather is hard on the skin and the lungs. When the air outside is chilly and the heating inside sucks out what moisture remains, many people notice their skin tightening, a dry tickle at the back of the throat, and a sluggish digestive system. This is exactly when Nourilo reaches for this soup. Dried cabbage — sun-cured Chinese napa cabbage — has a mellow, sweet-savoury flavour and is traditionally used to clear heat from the body and support regular bowel movement. Paired with pork lung (which in Chinese food therapy is thought to nourish the organ associated with the same name), apricot kernels for moisture and mild cough relief, and sweet carrot for colour and fibre, this is a wholesome pot with gentle but real effect.

Method

1. Soak the dried cabbage in water until softened (about 20–30 minutes); drain, rinse thoroughly, and cut into sections.
2. Peel and cut the carrot into large chunks.
3. Rinse the apricot kernels and honey dates.
4. Prepare the pork lung: fill it repeatedly with water through the windpipe and squeeze out; repeat until the water runs cleaner. Cut into large pieces and blanch in boiling water; drain. For even better flavour, after blanching, lightly pan-fry the pieces with a small amount of oil until fragrant before adding to the pot.
5. Place all ingredients in a large pot with 3 L of cold water. Bring to a boil, then reduce heat and simmer for 2 hours until 1.5–1.8 L remain.
6. Serve and eat the solid ingredients along with the soup.

Nourilo’s Tips

This soup is clear and naturally sweet — good for year-round use but particularly valuable in the dry months. Pork lung can be tedious to clean; ask the butcher to pre-rinse it if possible. After blanching, a quick pan-fry in a little oil before adding it to the pot really lifts the depth and flavour of the soup.