Green Radish, Water Chestnut, Fig and Pork Shin Soup

Why people make this soup

In old-time China, rural homes burned coal bricks for heat in winter — and when windows were closed tight against the cold, the risk of carbon monoxide poisoning was very real. Villagers discovered that pouring green radish juice into a person’s mouth could help revive someone overcome by fumes, and that after recovery, sweetened fresh radish juice helped restore the person. Whether or not this particular folk use has been validated, it speaks to how deeply green radish has been trusted in Chinese culture for its clearing and detoxifying qualities. Today, Nourilo recommends this soup to anyone who cooks at home with a gas stove — a gentle way to keep the body’s internal heat in check. Combined with water chestnuts, figs, almonds, and pork shin in a long simmer, this becomes a warming, naturally sweet soup that is particularly comforting during the dry, heaty months, and a reliable go-to for sore throats, mouth sores, and heat-related dryness.

Method

1. Peel the green radish and cut into large chunks.
2. Peel the water chestnuts and halve.
3. Cut the pork shin into bite-sized pieces and blanch in boiling water for a few minutes; drain and rinse.
4. Rinse the almonds and figs briefly.
5. Place all ingredients in a large pot. Add 2.4 L of water.
6. Bring to a rolling boil, then reduce to a gentle simmer.
7. Cook for 2 hours until the broth is rich and the ingredients are tender.
8. Serve and drink the soup along with the ingredients. Season lightly if desired.

Nourilo’s Tips

This soup has no strict dosage — enjoy it when you feel like it. There are no significant side effects and no particular course length required. You can add a little salt for flavour; adding Chinese yam (huai shan) is also fine and does not interfere with the other ingredients. Cooking it once or twice a week is a good rhythm. For households that regularly cook with gas, this soup is particularly worth making as part of the weekly routine.