Kudzu, Corn, Red Bean and Pork Bone Soup

Why people make this soup

Nourilo buys kudzu root to make soup now and then because its food-therapy reputation is excellent — it is traditionally used to generate fluids and quench thirst, promote urination and drain dampness, and is associated with supporting healthy blood pressure, blood sugar and lipids, easing a stiff, sore neck and shoulders, and reviving a poor appetite. That makes it a favourite at the change of seasons. Today he picked up half a kudzu root, found white jade corn going cheap, and paired them with pork shoulder bone plus red beans and hyacinth beans, both traditionally used to drain water, ease puffiness and support the spleen — a comforting bowl traditionally enjoyed against the “three highs” and for easing dampness and water retention.