Hairy Gourd, Job's Tears and Walnut Soup

Why people make this soup

Summer is gourd season, so Cantonese kitchens reach for all kinds of melons for soup. Nourilo notes that the older generation favours hairy gourd because it’s considered the most “kindly” of the gourds — nourishing without being too cold. Hairy gourd is really the young form of winter melon, but milder and gentler. This soup is traditionally used to look after the digestion and support a moist, healthy complexion — perfect for anyone who wants a light, clearing bowl but worries about cold soups upsetting the stomach.

Method

1. Peel the hairy gourd and cut into chunks. Soak and rinse the remaining ingredients.
2. Put everything in a pot with 2.4 L of water.
3. Simmer about 1.5 hours until reduced to 1.2 L. Serve.

Nourilo’s Tips

This soup is sweet and pleasant — good for the whole family. It also suits people with dampness in the digestion, and those living with high blood pressure or diabetes.