Winter Melon, Lotus Leaf and Sugarcane Sweet Soup

Why people make this sweet soup

In the depths of summer, when heat and humidity press down on everything, this gentle sweet soup is one of Nourilo’s go-to remedies for staying comfortable. Winter melon and lotus leaf together are traditionally considered cooling and uplifting, while Job’s tears brings a mild diuretic quality that can help flush out excess dampness. The sugarcane keeps the whole thing naturally sweet and pleasant to drink — it is the kind of thing you want a pot of on standby when the thermometer won’t stop climbing. Particularly useful for people who work or exercise outdoors in summer heat.

Method

1. Wash the winter melon, remove seeds but keep the skin, and cut into large chunks.
2. Rinse the fresh lotus leaf under running water and tear or cut it into rough pieces.
3. Soak the Job’s tears for at least 20 minutes in cold water, then drain.
4. Split the sugarcane sections lengthwise.
5. Combine all ingredients in a pot with 2.4 L of water.
6. Bring to a boil over high heat, then reduce to a medium simmer for 30 minutes.
7. Add rock sugar and stir until dissolved. Serve warm or at room temperature.

Nourilo’s Tips

• If you cannot find fresh lotus leaf, half a dried lotus leaf from a Chinese herb shop works well — it is less aromatic but still effective.
• For spleen-stomach deficiency (easily chilled digestion), swap the Job’s tears for fresh lotus seeds with the green core still in (about 60 g). Fresh lotus seeds are sometimes available at Asian grocers in summer; they have a wonderful clean sweetness and the green core adds a mild blood-pressure-supporting effect.
• This soup is best drunk at room temperature — avoid drinking it ice cold.