Glehnia Two-Winter Lean Pork Soup

Why people make this soup

Bronchial asthma tends to flare up in autumn and winter, but the underlying sensitivity of the lungs is something people carry year-round. Traditional Cantonese food therapy suggests that building lung resilience during the calmer summer months is a sensible approach — the idea being that prevention is far easier than treatment. This mild, pleasant soup is Nourilo’s recommendation for that purpose. It is not a treatment for an asthma attack; rather, it is an everyday soup that the whole family can enjoy, with ingredients that are gentle and nourishing.

The name “two-winter” (er dong) refers to the pairing of two yin-nourishing herbs whose Chinese names both contain the character “winter” (冬): mai dong (ophiopogon) and dong gua (winter melon).

Method

1. Blanch the lean pork briefly in boiling water, then rinse. This removes impurities and keeps the broth clear.
2. Wash and cut the winter melon into chunks, keeping the skin on.
3. Soak and rinse the glehnia root, ophiopogon, and almonds.
4. Place all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a medium-low simmer and cook for 1 hour.
6. Season lightly with salt to taste before serving.

Nourilo’s Tips

This soup suits the whole household and makes a very practical everyday pot during the summer months. Beyond those with bronchial sensitivity, it is also well suited to anyone experiencing a dry cough, dry mouth and throat, or a general feeling of restless heat. It is a mildly cooling soup, so it is best enjoyed warm — particularly for people who tend to feel cold easily. Keep the winter melon skin on; in traditional food therapy it adds its own contribution to the soup.