Dried Mussel, Kudzu Root, Mung Bean, Barley and Pork Rib Soup

Why people make this soup

Dry autumn and winter weather can tighten muscles, shorten tempers, and build up internal tension. Nourilo recommends this rich, naturally sweet soup as a regular cooling and relaxing tonic during those months. Dried mussels bring deep umami and are considered a tonic for the liver and kidneys, while kudzu root — one of the most popular Cantonese soup ingredients — is prized for its ability to relax neck and shoulder muscles and its cooling, fluid-generating effect. Mung beans and barley add a gentle heat-clearing and dampness-draining dimension. Together the soup addresses the kind of low-grade inner heat that many people accumulate through stress, dry weather, and sedentary work.

Method

1. Soak mung beans and barley separately for 30 minutes; rinse.
2. Pull the outer fibrous skin off the kudzu root and cut into large chunks. Rinse.
3. Blanch pork ribs and dried mussels together in boiling water for 3 minutes; drain and rinse.
4. Place all ingredients in a large pot with 2.7 L of water. Bring to a boil, then reduce to a steady simmer.
5. Cook for 2 hours until reduced to about 1.2 L.
6. Serve with the soup and all the solid ingredients for full benefit.

Nourilo’s Tips

This soup is naturally savoury-sweet and suitable for everyone from children to the elderly. For those without kudzu root, winter melon or chayote (he zhang gua) can be used instead and both have a cooling effect. Remember: pregnant women should swap pearl barley for red adzuki beans.