Jicama, Corn and Vegetable Soup

Why people make this soup

On a sweltering day when a short walk leaves you drenched and reaching for water, Nourilo thought of jicama. Unlike the starchier kudzu root (fen ge), jicama is crisp and juicy and works well as a vegetable. It’s traditionally associated with clearing summer heat, generating fluids and easing thirst. Simmered with corn, carrot, mushroom and soybean, it makes a clear, naturally sweet vegetarian soup — and you can eat the cooked ingredients too.