Smilax, Ground Mouse Root, and Millettia Pork Rib Soup

Why people make this soup

When the weather warms up and humidity rises — as it often does in southern China in late winter and spring — many families reach for a pot of tu fu ling (smilax rhizome) soup. It is a time-honoured Cantonese way to help the body cope with the heavy, muggy days that breed what traditional food therapy calls “heat-dampness.” This particular version pairs three mountain herbs — smilax rhizome, ground mouse root (the dramatic local name for the root of a beautiful purple jasmine), and millettia — with mung beans and pearl barley. The result is a soup that is surprisingly light and sweet-tasting for such a dense ingredient list, and one the whole family can enjoy.

Method

1. Blanch the pork ribs in boiling water for a few minutes, drain, and set aside.
2. If using fresh herbs, rinse and slice them. If the vendor has not already done so, peel the smilax rhizome and millettia root before slicing. Soak the mung beans and pearl barley briefly and rinse.
3. Place all ingredients in a pot with about 3 L of water.
4. Bring to a boil, then reduce heat and simmer for 2 hours until the liquid reduces to about 1.2–1.5 L.
5. Serve the soup and encourage everyone to eat some of the softened beans and dates.

Nourilo’s Tips

These herbs are available at Chinese or Asian herbal medicine shops — the herbalist can usually peel and slice the fresh roots for you on request. This soup is clear and pleasantly sweet with minimal herbal bitterness, making it acceptable to older children and adults alike. You can add sliced carrot and corn to taste. A small piece of dried tangerine peel (chen pi) or a couple of slices of fresh ginger can reduce any cooling effect if you or a family member has a more cold-prone constitution. Do note: pregnant women and those with a cold, weak spleen-stomach should not drink this soup.