Soups
Jicama, Carrot and Corn Soup
traditionally associated with clearing heat, relieving thirst and supporting the body after alcohol consumption
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.
Who it suits / who should be cautious
- Suits people who feel overheated in summer, or who want light support after drinking alcohol
- Also traditionally associated with supporting healthy blood pressure, blood lipids and blood sugar
- People with low blood pressure should avoid this soup, as jicama has a cooling, lowering effect
- Suitable for the whole family as a summer staple
Why these ingredients (the food-therapy logic)
- Jicama (liang shu / sha ge): Traditionally considered cooling and moistening; associated with relieving summer heat, thirst and irritability; also said to support gut lining health and contain mucoproteins that may help remove cholesterol from the blood
- Carrot (gan sun): In food therapy tradition, carrot supports the spleen and stomach and is associated with promoting healthy skin and digestion
- Sweet corn (su mi): A mild, nourishing ingredient that complements the cooling nature of the other vegetables; also associated with supporting digestion
- Pork ribs: Provide a light, savoury base and add protein to the soup
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Jicama (liang shu / sha ge) | 1 medium | Peel before cutting; do not re-wash after cutting |
| Carrot | 1 medium | Peeled and cut into chunks |
| Sweet corn | 2 cobs | Husked and cut into sections |
| Pork ribs | 300 g | Blanched in boiling water first |
| Water | 8 bowls (~1.6 litres) | Reduces to 4 bowls |
Method
- Peel the jicama and carrot, cut into large chunks. Husk the corn and cut into sections.
- Blanch the pork ribs in boiling water for a few minutes, then drain and rinse.
- Place all ingredients in a pot with 8 bowls (about 1.6 litres) of water.
- Bring to a boil, then reduce to a gentle simmer for 1.5 hours, until about 4 bowls of soup remain.
- Serve warm, drinking the soup and eating the vegetables.
Bro Niu’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.
Community questions answered (selected)
-
Q (anonymous reader): Can someone with low blood pressure use this food therapy? Bro Niu: Low blood pressure — avoid jicama for this one.
-
Q (LY): Is jicama the same as sha ge? Bro Niu: Yes, liang shu and sha ge are the same thing.
-
Q (reader): My friend just had a mastectomy — can she eat fish maw? Bro Niu: I would actually suggest braised sea cucumber instead of fish maw. Research from overseas has shown that sea cucumber contains compounds that may help inhibit cancer cell growth. If she feels like fish maw, a portion once or twice a week in moderation is also fine.
Published June 6, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
