Kudzu Root, Adzuki Bean, Flat Bean and Big Fish Head Soup

Why people make this soup

Kudzu root is one of the workhorses of Cantonese home cooking — it shows up in winter soups for dryness and summer soups for heat, and it is one of those ingredients that homemakers reach for almost instinctively. In this recipe, it takes centre stage for a specific purpose: addressing the kind of chronic, tension-related headache and neck stiffness that comes with long working hours, sustained stress, and too much time hunched over a screen or desk. Research has identified isoflavone compounds in kudzu that may help dilate blood vessels and improve microcirculation — which in practical terms translates to greater blood flow to the head and neck, and some relief from the tight, pressurised feeling that many desk workers know all too well.

Method

1. Tear off the tough outer skin of the kudzu root, rinse, and cut into large chunks.
2. Rinse and soak the adzuki beans and flat beans briefly.
3. Rinse the fish head, halve it, and pan-fry in a small amount of oil over medium heat until lightly golden on both sides. Set aside.
4. Place the kudzu, adzuki beans, flat beans, honey dates, and ginger in a pot with 2.7 L of water. Bring to a full boil, then simmer for 1.5 hours.
5. Add the pan-fried fish head. Continue cooking for about 20 minutes.
6. Serve — both the broth and the solid ingredients are good to eat.

Nourilo’s Tips

This soup is fresh-tasting and naturally sweet, and suits the whole family. It is particularly helpful for people managing high blood pressure or diabetes, and is suitable as a regular weekday soup during periods of heavy work or study pressure. The fish head should be pan-fried first — this step makes a significant difference to the flavour of the broth and also removes any raw fish smell.