Lily Bulb and Job's Tears Soup

Why people make this soup

Gout flares up suddenly — red, hot, swollen joints, most often in the toes or ankles — and can be genuinely debilitating. It happens when uric acid crystals build up in the joint spaces, often triggered by foods high in purines: shellfish, organ meats, most legumes, mushrooms, and alcohol. Beyond diet changes and staying well hydrated, Cantonese food-therapy traditions have long turned to lily bulb (bai he) and job’s tears (sheng yi mi) as a gentle, daily-use brew to support the body’s fluid metabolism and ease joint discomfort. Lily bulb contains colchicine and related compounds, which have been shown to help reduce inflammation. Job’s tears are one of the most commonly used ingredients in Chinese wellness cooking for clearing dampness and supporting the urinary system.

Method

1. Rinse the lily bulb and job’s tears, then soak separately in cold water for 20–30 minutes. Drain and discard the soaking water.
2. Place both ingredients in a pot with 1.8 L of fresh water.
3. Bring to a boil, then reduce to a medium simmer for 1 hour until the liquid reduces to about 600 ml.
4. Add rock sugar to taste and stir until dissolved.
5. Serve warm, eating the lily bulb and job’s tears along with the broth.

Nourilo’s Tips

This soup is light and pleasantly fragrant — a small addition of rock sugar makes it feel more like a dessert drink, which helps with regular use. Gout patients should also be mindful of their overall diet: whole grains (including brown rice and black rice) are generally fine, but most legumes apart from red adzuki beans should be kept to a minimum.