Corn, Chayote, Carrot and Pork Rib Soup

Why people make this soup

When local corn is in season and inexpensive, Nourilo loves steaming a few ears for an afternoon snack — naturally sweet and satisfying without the calories of processed food. But beyond eating it whole, corn has long been used in Cantonese cooking as a soup ingredient that does much more than just add flavour. The magnesium in corn is associated with mood support and gut motility — helping the digestive system move waste along. The corn silk, those fine strands you usually discard, is a recognised food-therapy ingredient: diuretic, associated with supporting blood sugar regulation and weight management. When you add chayote (the cool, mild squash called he zhang gua in Cantonese) and carrot for their pectin content, you have a gentle, everyday soup that supports the whole digestive tract and cardiovascular system. This is one of those family staples that everyone from children to grandparents can drink.

Method

1. Remove the husks from the corn. Place the corn silk into a small tea bag or muslin cloth and tie it shut — this keeps the silk in the soup without making the broth stringy.
2. Cut the corn cobs into sections.
3. Peel and cut the chayote and carrot into chunks.
4. Soak and rinse the goji berries.
5. Blanch the pork ribs in boiling water for 1–2 minutes. Drain and rinse.
6. Place all ingredients (including the bagged corn silk) in a pot with 2.1 L of water.
7. Bring to a boil, then reduce to a gentle simmer.
8. Cook for 1.5 hours.
9. Serve and eat both the broth and the vegetables.

Nourilo’s Tips

When buying corn, look for the traditionally grown variety: the kernels at the very tip should be small and pale, with the topmost end bare of kernels — that is a sign of natural, non-GMO corn. For carrots, those with a little soil still clinging to them, and with sprouting leaf nubs at the crown, tend to be the naturally grown variety. These small details can make a difference to the flavour and quality of your soup. Vegetarians can substitute the pork ribs with nuts or leave the meat out entirely.