Kudzu Root, Adzuki Bean, Job's Tears and Pork Rib Soup

Why people make this soup

Scorching summer heat doesn’t just make you sweat — it tightens muscles, clouds the mind, and stirs up irritability and restlessness. In Cantonese food therapy, this kind of heat-and-tension pattern is precisely where kudzu root (fen ge) shines. Kudzu is traditionally used to cool the body, clear “bone fire” (deep internal heat), calm the stomach, and, notably, ease stiff neck and shoulder pain that can come from both heat exposure and long hours in cold air-conditioning. Paired with adzuki beans and Job’s tears for draining dampness, and a piece of dried tangerine peel to keep the digestion smooth, this is one of the most versatile summer soups in the Cantonese repertoire.

Method

1. Peel and trim the tough outer skin from the kudzu root; cut into large chunks and rinse.
2. Soak the adzuki beans, Job’s tears, and tangerine peel in cold water for about 30 minutes, then drain.
3. Bring a pot of water to the boil. Blanch the pork ribs briefly, then drain and rinse.
4. Place all ingredients in a large pot with 3 L of fresh water.
5. Bring to a boil over high heat, then reduce to a medium-low simmer. Cook for 2 hours, yielding about 4–5 bowls.
6. Serve warm. Eat the kudzu root and beans alongside the soup for full benefit.

Nourilo’s Tips

The kudzu must be cooked for the full 2 hours. Undercooked kudzu soup can be too harsh — it will not clear heat gently, and it may cause excessive sweating if the cooking time is cut short. This soup is naturally sweet and mild; the whole family can enjoy it together. It pairs especially well as a summer staple for households in humid, tropical climates.