Soups
Green Radish, Water Chestnut, Fig and Pork Shin Soup
traditionally associated with clearing internal heat, soothing sore throat, and supporting lung and stomach health
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, Bro Niu 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.
Who it suits / who should be cautious
- Well suited for the whole family, especially during drier seasons or after periods of eating heavily or oily foods
- Particularly helpful for sore throat, mouth sores, heat-related thirst, and constipation from dryness
- Do not eat green radish on the same day you take qi-tonifying supplements or herbal medicines (ginseng, astragalus, codonopsis, etc.) — radish disperses qi and can neutralise the benefit of those herbs
- Red carrot (hong luo bo) and green radish are different plants; red carrot does not counteract qi-tonifying herbs and can be used freely
- Those without a gas stove can still enjoy this soup — it is simply a nourishing everyday broth
Why these ingredients (the food-therapy logic)
- Green radish (qing luo bo): Traditionally considered cool, sweet, and pungent; associated with clearing lung and stomach heat, promoting downward movement of qi, supporting digestion, and mildly cleansing the system
- Water chestnuts (ma ti): Cooling and sweet; traditionally used to clear heat, dissolve phlegm, support urinary function, and soothe the throat
- Almonds (nan bei xing): Nourish and moisten the lungs; help ease coughing and move phlegm; sweet almonds (nan xing) are gentler and moistening
- Dried figs (wu hua guo): Naturally sweet and moistening; support the throat and intestines, and add depth to the broth
- Pork shin (zhu zhan): Provides protein and body; pork shin keeps its texture even after long simmering, and is traditionally nourishing without being overly rich
- Ginger (sheng jiang): Balances the cooling nature of other ingredients; warms the stomach
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Green radish (qing luo bo) | 1 medium | Peel and cut into chunks |
| Water chestnuts (ma ti) | 6 pieces | Peel and cut in half |
| Sweet and bitter almonds (nan bei xing) | ~38 g (1 liang) | |
| Dried figs | 3–4 pieces | Rinse briefly |
| Pork shin (zhu zhan) | ~300 g (half jin) | Cut into pieces; blanch first |
| Fresh ginger | 2 slices |
Method
- Peel the green radish and cut into large chunks.
- Peel the water chestnuts and halve.
- Cut the pork shin into bite-sized pieces and blanch in boiling water for a few minutes; drain and rinse.
- Rinse the almonds and figs briefly.
- Place all ingredients in a large pot. Add 8 bowls (about 2 litres) of water.
- Bring to a rolling boil, then reduce to a gentle simmer.
- Cook for 2 hours until the broth is rich and the ingredients are tender.
- Serve and drink the soup along with the ingredients. Season lightly if desired.
Bro Niu’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.
Community questions answered (selected)
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Q (何宁): I have heard that radish is cooling or that it “breaks qi.” What does that mean? Can you suggest a general family soup using white radish? Bro Niu: Radish disperses qi, which means it can reduce the effect of qi-tonifying herbs — so avoid eating radish on the same day you take supplements like ginseng or astragalus. White radish itself is genuinely beneficial and can be paired with crucian carp (ji yu) for a soup, or with mushrooms, wood ear fungus, and red dates with lean pork. These are clear and nourishing soups suitable for people with high blood pressure, high cholesterol, or those managing weight. Once a week is fine.
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Q (Eva): White radish is said to “counteract” herbs — does red carrot do the same? Bro Niu: White radish belongs to the radish family and breaks the effect of qi-tonifying herbs. Red carrot (hong luo bo) is a completely different plant family and does not have this property — it can be used freely alongside tonic herbs.
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Q (C): Can I add corn to this soup? And if I don’t want meat, can I use dried conch (luo pian), cashews, or walnuts instead? Bro Niu: Yes — skip the meat and add corn, dried conch, cashews, or walnuts. No problem at all.
Published December 31, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
