Soups
Kudzu Root and Job's Tears Pork Soup (Fen Ge Yi Mi Shou Rou Tang)
traditionally associated with relaxing tight muscles, reducing inflammation, and supporting circulation for neck, shoulder and upper back tension
Why people make this soup
Many people notice that when they get tense, stressed, or spend too long hunched over a screen, it is their neck and shoulders that seize up first. Kudzu root — a large, knobby tuber that looks a bit like an irregular sweet potato — is a Cantonese kitchen staple that is also a serious food-therapy ingredient. In traditional Chinese medicine, kudzu is associated with relieving surface tension, easing stiff neck and shoulder muscles, clearing heat and irritability, and supporting healthy blood pressure. It also has a gentle mild flavour that makes the soup pleasant and drinkable for the whole family. Combined with raw Job’s tears (pearl barley), which is associated with clearing internal dampness and easing inflamed or tight muscles, this becomes a particularly useful soup for the office worker, the driver, or anyone who has been holding tension in their upper body. Although both kudzu and Job’s tears are slightly cooling in nature, proper long cooking (at least 2 hours) rounds off their sharp edges and produces a soup that is clear and nourishing without being weakening.
Who it suits / who should be cautious
- People with neck, shoulder, or upper back muscle tightness and pain
- Those with high blood pressure or blood sugar concerns — this soup is considered particularly suitable
- People with gout: this soup may be used; Job’s tears are acceptable, but avoid adding hyacinth beans (bian dou) if concerned about purines; adzuki beans (chi xiao dou) can be added instead
- The whole family, including those with cold constitution, can enjoy this soup once it has been cooked for the full 2 hours — the long cooking neutralises the cooling nature of the ingredients
- Those with a persistent cough: this soup can still be drunk; but persistent coughing should be investigated by a doctor
Why these ingredients (the food-therapy logic)
- Kudzu root (fen ge): A major Cantonese food-therapy ingredient; traditionally associated with releasing surface tension (especially in the neck and shoulders), reducing fever, clearing irritability and thirst, dispersing stagnant heat in the stomach and intestines, and supporting healthy blood pressure
- Raw Job’s tears (sheng yi mi): Traditionally associated with draining internal dampness, relieving pain and heaviness in the muscles and joints, and supporting urination; the raw form (rather than pre-roasted) is more effective for clearing dampness
- Dried tangerine peel (chen pi): Supports the digestive system and prevents the cooling ingredients from being too harsh on the stomach
- Lean pork (shou rou): Adds nourishing substance to the soup; blanching beforehand removes impurities
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh kudzu root (fen ge) | ~300 g (half jin) | Peel by pressing a small knife against the skin at the top and peeling down in strips |
| Raw Job’s tears (sheng yi mi) | ~38 g (1 liang) | Use raw, not roasted |
| Dried tangerine peel (chen pi) | 1 piece | Soak briefly to soften |
| Lean pork | ~300 g (8 taels) | Blanch in boiling water first |
| Water | ~2 litres (8 bowls) |
Method
- Peel the kudzu root using Bro Niu’s technique: press a small knife firmly against the skin at the widest part of the top and peel downward in strips, following the contours. Cut into chunks. For the irregular areas, use the same technique rather than a vegetable peeler.
- Soak and rinse the Job’s tears and tangerine peel.
- Blanch the pork in boiling water for a few minutes, then drain.
- Combine all ingredients in a large pot with 8 bowls (about 2 litres) of water.
- Bring to a boil, then reduce to a gentle simmer. Cook for 2 hours until the liquid reduces to about 4 bowls.
- Drink the soup and eat the solid ingredients.
Bro Niu’s tips
Although kudzu root and Job’s tears are both somewhat cooling in nature, cooking the soup for a full 2 hours rounds off the cooling effect — the finished soup is described as “clear and nourishing without being cold and depleting, promotes sweating without damaging the body, and supports urination without weakening the kidneys.” This makes it suitable for the whole family. If fresh kudzu is unavailable, you can use 2 liang (about 75 g) of dried kudzu root instead.
Community questions answered (selected)
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Q (Joy): My husband strained his shoulder muscles badly last week — they are swollen and causing arm numbness. This soup helped somewhat but can we add something to improve blood circulation? Bro Niu: You can try a soup with raw tian qi (notoginseng, sheng tian qi, 3 qian / 11 g), fresh ginger (2 slices), si gua luo (loofah vine skeleton, 3 qian), and red dates (6 pieces) with chicken breast — this combination is traditionally associated with activating blood flow and unblocking the collaterals. Alternatively, simmer ji xue teng (spatholobus vine, 1 liang / 38 g) with rock sugar in 5 bowls of water to 2 bowls.
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Q (Yee): I have sciatica and gout. Can I drink this soup? I heard those with gout cannot eat hyacinth beans and adzuki beans. Bro Niu: This soup is suitable for sciatica and gout. You can add adzuki beans (chi xiao dou), but avoid hyacinth beans (bian dou). Adzuki beans are low in purines and may actually help inhibit uric acid formation — they are the one legume that is considered acceptable for gout.
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Q (AA): How do I choose a good kudzu root? And it is very hard to cut — any tips? Bro Niu: Look for a heavy kudzu with intact skin and no dark patches or soft spots. To cut: first make long vertical cuts (following the grain of the fibre), then cross-cut into chunks. Cutting against the grain requires a lot of force, so always cut with the grain first.
Published March 4, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 5 min read.
