Green and Red Radish, Water Chestnut and Pork Shin Soup

Why people make this soup

When the weather turns hot, Nourilo does not feel like heavy, greasy tonic soups. This one is the answer: a couple of radishes plus half 600 g of water chestnuts simmered with pork shin gives you a clear, sweet bowl that cools you down and quenches thirst. Folk wisdom also says green radish helps the body clear coal-gas exposure, so households that cook with gas like to make it now and then.

Method

1. Peel and slice the green radish and carrot; peel the water chestnuts.
2. Blanch the pork shin in boiling water to remove scum.
3. Put everything in a pot with 2.4 L of water.
4. Simmer about 2 hours until reduced to roughly 1.2 L. Eat the soup together with the contents.

Nourilo’s Tips

This soup is mild and balanced, so even those who are weaker can drink it. It is also a help to people troubled by high blood pressure, mouth and tongue soreness, or difficult urination.