Green Olive, Green Daikon & Lean Pork Soup

Why people make this soup

In the Cantonese food-therapy tradition, green olives have long been respected for their ability to benefit the throat and generate fluids. A famous classical formula called “Green Dragon White Tiger Soup” (qing long bai hu tang) uses green olive and white daikon to clear throat inflammation and support the body during flu season. Green daikon — though less commonly seen in Western markets than white daikon — is considered even more effective for the throat than its white counterpart, and it also traditionally neutralizes harmful gases, making it particularly valued by cooks and people who spend long hours around stove fumes.

This soup is clear, slightly sweet-savory, and genuinely pleasant to drink. It is one of the go-to household remedies in Cantonese families for any time someone has a scratchy, irritated, or overworked throat.

Method

1. Blanch the lean pork in boiling water briefly to remove impurities; drain and set aside.
2. Peel and cut the green daikon into chunks.
3. Lightly crush the green olives (no need to remove the stones).
4. Rinse and briefly soak the sweet almonds and figs.
5. Combine all ingredients in a pot with 2.4 L of water.
6. Bring to a boil, then reduce to a gentle simmer.
7. Cook for 2 hours until the broth has reduced to about 1.2 L.
8. Serve with the soup ingredients; eat the daikon, pork, and figs along with the broth.

Nourilo’s Tips

This is a clear, refreshing soup that suits all ages. It is also helpful for children with a stubborn cough. If you cannot find green daikon, white daikon can be used — the effect is slightly less potent but still beneficial. The soup can be made without meat for a vegetarian version; flower nuts (peanuts) or cashews can replace the pork. Green olives can usually be found at Chinese herbal medicine stalls or some fresh-produce markets.