Fresh Smilax Root, Adzuki Bean, Hyacinth Bean, Mung Bean, Barley and Pork Rib Soup

Why people make this soup

Hot, humid weather drives up what Chinese medicine calls “damp-heat” in the body, and the skin is often the first place this shows up — prickly heat, rashes, eczema flares, or general itching that worsens in summer. People with an already damp constitution are especially susceptible.

Smilax rhizome (tu fu ling) is a tuberous root of a climbing plant that grows in subtropical forests. Sweet and bland in flavour, it is traditionally prized for clearing heat and toxins, protecting the liver, soothing joint inflammation and — crucially — fighting bacteria, fungi and certain viruses. It is used in Cantonese food therapy for viral skin ulcers, allergic rashes and itching conditions alike. The fresh form is considered more effective than dried.

Combined with a classic “three-bean” combination (adzuki, hyacinth and mung) plus raw Job’s tears, this soup creates a potent but gentle dampness-clearing and heat-resolving broth that is pleasant enough for children to enjoy.

Method

1. Blanch the pork ribs in boiling water for 2–3 minutes; rinse and drain.
2. Soak and rinse all the beans and Job’s tears.
3. Place all ingredients into a pot with 3 L of water.
4. Bring to a boil, then reduce to a simmer for about 2 hours until reduced to 1.2–1.5 L.
5. Drink the soup; the beans can also be eaten.

Nourilo’s Tips

Fresh smilax rhizome is available at stalls that sell fresh medicinal herbs. Ask the vendor to peel and slice it thinly for you — this saves effort at home. The fresh form is considerably more effective than the dried version. The soup has a mild, pleasant taste with no strong herbal bitterness, which means children generally accept it without complaint — a real bonus for parents managing childhood eczema. Regular consumption (two to three times a week) is more useful than occasional large doses.