Jicama, Carrot and Corn Soup

Why people make this soup

In Cantonese kitchen wisdom, jicama (also known as yambean or sha ge) is the summer go-to when the body feels hot, irritable and heavy. Its crisp, mildly sweet flesh has a cooling quality that is thought to work particularly well when someone has been drinking too much or is suffering from summer heat — think headache, flushed face, thirst and sluggish digestion. This simple soup pairs jicama with carrot and sweet corn for a broth that is naturally sweet and genuinely pleasant to drink, making it easy to sip even when appetite is low.

Method

1. Peel the jicama and carrot, cut into large chunks. Husk the corn and cut into sections.
2. Blanch the pork ribs in boiling water for a few minutes, then drain and rinse.
3. Place all ingredients in a pot with 2.4 L of water.
4. Bring to a boil, then reduce to a gentle simmer for 1.5 hours, until about 1.2 L of soup remain.
5. Serve warm, drinking the soup and eating the vegetables.

Nourilo’s Tips

Wash the jicama thoroughly before peeling — its skin contains mucoproteins that are best removed with the peel. Once cut, there is no need to wash the flesh again. For a quick hangover remedy, try chewing a few raw slices of jicama right after drinking; it is traditionally thought to help protect the stomach lining and counteract the effects of alcohol.