Soups
Hairy Gourd, Garlic & Loach Soup
Traditionally used to support liver health
Why people make this soup
Loach may look like an unremarkable little freshwater fish, but it’s long been nicknamed the “ginseng of the water.” In tradition it’s valued for nourishing the blood, supporting iron levels, looking after the heart and blood vessels, and supplying calcium for the bones — and it’s particularly associated with supporting people whose liver function has weakened. Loach is traditionally used to nourish yin, ease thirst and clear damp-heat, and is a classic choice for liver-care soups. Here Bro Niu pairs it with hairy gourd, garlic and lean pork — a soup traditionally considered helpful for those with hepatitis or damp-heat jaundice.
Who it suits / who should be cautious
- People wanting a nourishing soup to support liver health and clear damp-heat
- Traditionally also used for children with night sweats or nutritional swelling
- Liver conditions need a doctor’s care — treat this as supportive food, please see a doctor
Why these ingredients (the food-therapy logic)
- Loach (ni qiu): the “ginseng of the water,” traditionally used to nourish yin, ease thirst and clear damp-heat, and to support liver function.
- Hairy gourd (jie gua): a light, cooling melon that’s gentle on the system.
- Garlic (suan zi): adds warmth and fragrance and rounds out the soup.
- Lean pork: adds protein and body.
Ingredients (about 4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Hairy gourd (jie gua) | 1 | skin scraped off, cut into chunks |
| Garlic cloves (suan zi) | 7–8 | peeled |
| Loach (ni qiu) | ~300 g | cleaned (see method) |
| Lean pork | ~225 g | blanched |
Method
- Scrape the skin off the hairy gourd and cut into chunks.
- Peel the garlic cloves; blanch the lean pork.
- Put the loach in a soup-bag, dip it briefly into boiling water, then pour out and rinse off the slime; pan-fry in a little oil until fragrant.
- Add all ingredients to 6 bowls of water and cook for 40 minutes. Eat the soup along with the ingredients.
Bro Niu’s tips
Loach is fiddly to clean — its surface is very slimy. My method (bagging and blanching) saves time and effort; you can also blanch first, then remove the head and innards. That said, freshwater stalls often put pieces of fried tofu puff in the water so the loach eat and expel the filth in their bellies, so you may not need to gut them. This soup is also traditionally considered helpful for children with night sweats or nutritional swelling.
Community questions answered (selected)
- Q (Karen): What soup can I make to recover after gallbladder surgery? Bro Niu: For a month or two after gallbladder surgery, avoid any rich, greasy soups. Use vegetables, melons and lean meat for nutrition. Use completely fat-free meat; fish is good too — rockfish (shi chong yu) soup, for example, can help deep wounds heal faster. You can add nuts or beans for extra nutrition.
- Q (Ah-Yee): Bro Niu, can someone with uterine fibroids eat golden fungus, snow fungus, snow swallow, and red-date-and-longan foods? Bro Niu: Those with uterine fibroids can have golden fungus and snow fungus, but bird’s nest is high in hormones and should be avoided. Longan flesh and red dates in moderation are no problem.
- Q (anonymous): Is “suan zi” the same as garlic bulb? Bro Niu: Yes, suan zi means a garlic bulb.
Published October 6, 2024 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
