Fresh Lotus Leaf, Winter Melon, Red Bean and Pork Rib Soup

Why people make this soup

Around the height of summer, when the heat and humidity are unrelenting, many people notice their appetite dropping, their body feeling heavy, and a persistent mild tiredness that has nothing to do with how much sleep they are getting. Traditional Cantonese food therapy sees this as the classic presentation of summer-heat and dampness accumulation in the body. This soup — built around fresh lotus leaf, winter melon and two types of beans — is one of the most practical remedies in the Cantonese household pantry for this exact situation. It is not just cooling; it also actively helps the body shed excess fluid and restore normal energy and appetite.

Method

1. Blanch the pork ribs in boiling water for 2 minutes; discard the blanching water.
2. Rinse and briefly soak the red adzuki beans and hyacinth beans.
3. Wash the winter melon, remove the seeds, and cut into large chunks — leave the skin on.
4. Rinse the fresh lotus leaf gently under cold running water.
5. Place all ingredients except the lotus leaf into a pot with 2.4 L of cold water. Bring to a boil, then lower heat and simmer for about 2 hours.
6. Add the fresh lotus leaf in the last 8 minutes of cooking. (If using dried lotus leaf, soak it first and add at the beginning with the other ingredients.)

Nourilo’s Tips

Fresh lotus leaf is seasonal and not always easy to find; it can be ordered in advance from Chinese herbal shops or Asian grocers. Dried lotus leaf (11 g) is a perfectly acceptable substitute if you cannot find fresh. If you prefer the beans to be a little softer, soak them for a longer time before cooking. For those who worry about flatulence from the beans, adding tangerine peel or a slice or two of ginger helps the digestion. This soup is also suitable for people prone to puffiness or mild edema.