Kudzu Root, Adzuki Bean and Poria Soup

Why people make this soup

In winter, the temptation to eat warming, spicy, or rich foods can lead to a build-up of internal heat — the kind that manifests as neck and shoulder stiffness, a sense of heat in the body, tiredness, or mild irritability. In Chinese food therapy, kudzu root (fen ge) is one of the go-to ingredients for this situation. It clears heat from the stomach and muscles, and is particularly associated with relieving that heavy, tight feeling in the neck and shoulders that comes from too much heat or stress. Paired with adzuki beans and poria — both classic spleen-supporting, dampness-draining ingredients — plus dried tangerine peel and honey dates for balance, this soup is easy to make and genuinely pleasant to eat on a winter evening. It is also suitable for people with high blood pressure, elevated blood lipids, and cardiovascular concerns.

Method

1. Peel and wash the kudzu root; cut into large chunks.
2. Rinse and soak the adzuki beans and poria.
3. Combine all ingredients in a pot with 3 L of water.
4. Bring to the boil, then reduce to a low simmer.
5. Cook for 2–3 hours until the soup reduces to about 1.5 L.
6. Serve the broth; the kudzu root can also be eaten.

Nourilo’s Tips

Winter kudzu is at its sweetest and most flavourful. When choosing kudzu root, look for pieces that taper at both ends — these tend to have less fibre and a sweeter, finer texture. This soup is suitable for all ages. Those with weak digestion should moderate how much of the cooked kudzu they eat. Alternatively, if kudzu is unavailable, winter melon makes a reasonable heat-clearing, dampness-draining substitute.