Kudzu Root, Carrot and Fresh Fish Soup

Why people make this soup

Kudzu root has been a staple in Cantonese soup kitchens for generations. Rich in flavonoids and multiple vitamins and minerals, it has a long tradition of use in Chinese food therapy for cooling internal heat, quenching thirst and supporting the spleen and stomach. When combined with sweet carrot and a lightly pan-fried fish, the result is a mild, milky-white broth that is nourishing without being heavy. Nourilo first noticed this soup for its traditional association with supporting all three “highs” — blood pressure, blood lipids and blood sugar — and was equally impressed by how delicious it tastes.

Method

1. Slice the fish diagonally, removing the head and viscera. Rinse well.
2. Heat a little oil in a pan and pan-fry the fish until lightly golden on both sides. Set aside.
3. Tear the outer skin from the kudzu root, rinse and cut into large chunks.
4. Peel the carrot and cut into large chunks.
5. Combine all ingredients — fish, kudzu, carrot and ginger — in a pot with 2.4 L of water.
6. Bring to the boil over high heat, then reduce to a medium-low simmer for 2 hours.
7. Season lightly with salt before serving. Drink the soup and eat the ingredients.

Nourilo’s Tips

Red tilapia (or similar small sea fish) gives this soup a beautifully creamy, milky-white colour and an excellent sweet flavour. It is also traditionally associated with nourishing the blood, and is available at fresh fish stalls. This soup is suitable for all ages and may support children’s healthy growth and development as well.