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.

Method

1. Peel the kudzu root and cut into chunks; husk the corn.
2. Soak and rinse the red beans, hyacinth beans and dried tangerine peel; blanch the pork shoulder bone.
3. Place everything in a pot with 2.4 L of water.
4. Cook for 2 hours until reduced to 1.2–1.5 L. Serve.

Nourilo’s Tips

This soup is clear, sweet and tasty, good for young and old. It is traditionally considered helpful for women with swollen legs or raised blood pressure in late pregnancy.