Green Radish, Snow Fungus, Water Chestnut & Fig Soup

Why people make this soup

Root vegetables are nutritional powerhouses: low in fat, rich in minerals, and — because they grow underground — capable of absorbing a concentrated range of nutrients from the soil. Green radish in particular stands out. It contains amylase and other digestive enzymes that support the body’s ability to break down food efficiently. In traditional Chinese food therapy, green radish is considered a versatile cooling ingredient that helps clear accumulated internal heat, supports lung moisture, and assists the body in eliminating waste. Nourilo pairs it here with the collagen-rich snow fungus, crisp water chestnuts, apricot kernels, and figs to create a soup that is sweet-tasting, easy to drink, and genuinely nourishing.

Method

1. Peel the green radish and water chestnuts; cut the radish into chunks.
2. Soak the snow fungus in cold water until fully softened; remove the tough stem and tear into smaller pieces.
3. Rinse the apricot kernels. Halve the dried figs.
4. Slice the lean pork into thick pieces and blanch in boiling water briefly; drain and discard the water.
5. Combine all ingredients in a pot with 2.1–2.4 L of water. Bring to a boil, then reduce to a steady simmer and cook for 1 hour.
6. The soup should reduce to about 1.2 L. Serve with the solid ingredients.

Nourilo’s Tips

Green radish is traditionally thought to help the body clear pollutant toxins, while water chestnut is associated with binding heavy-metal compounds like lead. Together they make this a sensible everyday soup for city-dwellers concerned about environmental exposures. People without qi deficiency can drink it regularly. A gentle caution: do not over-consume radish soup if you often feel fatigued or short of breath, as its dispersing nature may not suit everyone in large amounts.