Soups
Fresh Lotus Leaf, Winter Melon, Red Bean and Pork Rib Soup
Traditionally used to clear summer heat, reduce dampness, relieve fatigue, and support healthy fluid balance
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.
Who it suits / who should be cautious
- Suitable for most adults and children; particularly good for those experiencing summer fatigue, poor appetite, thirst, or mild puffiness
- Also appropriate for people with a heavy and sluggish feeling even in the absence of illness
- Those with a cold constitution who worry about the slightly cooling nature of the soup can add a piece of tangerine peel (chen pi) or a few slices of ginger to balance it
- Pregnant women should leave out the fresh lotus leaf or use dried lotus leaf (3 qian) in its place; omit the hyacinth beans if unsure
- For those with edema or water retention, this soup is particularly supportive
Why these ingredients (the food-therapy logic)
- Fresh lotus leaf (he ye): Traditionally associated with dispersing summer heat, clearing dampness, and improving appetite; the fresh leaf has a brighter, more aromatic quality than the dried version
- Winter melon (dong gua): One of the most valued summer vegetables in Chinese food therapy; traditionally used to clear heat, promote urination, reduce swelling and relieve thirst; cooking with the skin on enhances its dampness-draining properties
- Red adzuki beans (chi xiao dou): Traditionally used to promote healthy urination and reduce water accumulation in the body; a reliable dampness-clearing ingredient in Cantonese soups
- White hyacinth beans (bian dou): Traditionally support the digestive system and help the body process dampness; dry-frying them before use (chao bian dou) slightly enhances their effectiveness
- Pork ribs: Provide protein and body to the broth; neutral in nature
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh lotus leaf | 1/4 sheet | Rinse well; substitute 3 qian dried if fresh unavailable |
| Winter melon | 600 g | Remove seeds; keep skin on; cut into large pieces |
| Red adzuki beans (chi xiao dou) | 1 liang (~37 g) | Rinse and soak briefly |
| White hyacinth beans (bian dou) | 1 liang (~37 g) | Dry-fried variety preferred; rinse and soak briefly |
| Pork ribs | 450 g | Blanch in boiling water to remove impurities |
Method
- Blanch the pork ribs in boiling water for 2 minutes; discard the blanching water.
- Rinse and briefly soak the red adzuki beans and hyacinth beans.
- Wash the winter melon, remove the seeds, and cut into large chunks — leave the skin on.
- Rinse the fresh lotus leaf gently under cold running water.
- Place all ingredients except the lotus leaf into a pot with 8 bowls (about 2 litres) of cold water. Bring to a boil, then lower heat and simmer for about 2 hours.
- 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.)
Bro Niu’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 (3 qian) 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.
Community questions answered (selected)
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Q (小猪): Can I add tangerine peel or ginger to this soup — I am worried it might be too cooling for me? And are there different kinds of hyacinth beans? Bro Niu: Yes, you can definitely add tangerine peel or ginger. As for hyacinth beans, there are raw (sheng) and dry-fried (chao) varieties — I recommend the dry-fried kind; the effect is a bit stronger.
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Q (冰): Is this soup suitable for pregnant women? Can I use dried lotus leaf from a herb shop instead of fresh? And is rush pith (deng xin cao) cooling — is it suitable during pregnancy? Bro Niu: You can use 3 qian of dried lotus leaf as a substitute. Rush pith (deng xin cao) leans slightly cooling but is generally considered suitable for use during pregnancy.
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Q (Cara): I am 34 weeks pregnant — can I drink this soup? Bro Niu: You can drink it, but leave out the fresh lotus leaf and do not add yi mi (coix seeds / job’s tears) if they are in the recipe; otherwise it is fine.
Published July 8, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
