Kudzu Root, Carrot and Fresh Fish Soup

Why people make this soup

In that betwixt-and-between weather, neither warm nor cold, it is easy to catch a chill, with aching bones and especially tight neck and shoulder muscles. Nourilo likes to make a kudzu-root soup at such times. Kudzu root is traditionally regarded as clearing heat, generating fluids and easing thirst, supporting the digestion, and helping with muscle tightness and aching limbs — and it is associated with easing the throat discomfort of an early cold. Cooked with carrot, rice beans, hyacinth beans and fresh fish, it makes a good seasonal wellness soup that supports the body against the weather.

Method

1. Clean the small sea fish and pan-fry in oil until fragrant.
2. Peel the kudzu root and cut into chunks. Soak and rinse the rice beans, hyacinth beans and tangerine peel.
3. Bring all ingredients to a boil in 2.7 L of water for half an hour.
4. Lower to medium-low heat and simmer 1 hour, reducing to 1.5–1.8 L. Serve.

Nourilo’s Tips

Kudzu-root soup traditionally helps ease muscle tension and is regarded as friendly for those managing the “three highs,” so it can be taken regularly. However, people with low blood pressure should drink it sparingly.