Kudzu Root, Old Mulberry Twig & Pork Shin Soup

Why people make this soup

When the weather swings between warm and cold, many people feel a familiar stiffness creeping into the neck and shoulders. In traditional Chinese food therapy, kudzu root (fen ge) has long been used to relax the muscles along the back of the neck and ease heat-related stiffness. It is also considered helpful for those who tend to eat a lot of spicy food or drink regularly — warming and clearing at the same time. Paired with old mulberry twig (lao sang zhi), which is traditionally associated with easing joint pain and improving circulation in the limbs, this makes a naturally fragrant, almost medicine-free tasting soup that the whole household can enjoy. People with frozen shoulder or recurring neck stiffness often keep this in their regular rotation.

Method

1. Tear or peel the tough outer skin off the kudzu root; rinse and cut into large chunks.
2. Soak and rinse the old mulberry twig and kidney beans separately.
3. Cut the pork shin into large pieces. Blanch in boiling water for a few minutes, then drain and rinse.
4. Combine all ingredients in a pot with 3 L of water.
5. Bring to a boil, then reduce heat and simmer for 2 hours until the broth reduces to about 1.2–1.5 L.
6. Serve and enjoy — the soup has a clean, lightly fragrant taste with almost no strong herbal smell.

Nourilo’s Tips

This soup tastes clean and mild — most people would not even guess there are any herbs in it, which makes it easy to serve to everyone. It is traditionally considered helpful for stiff neck and back after an early cold, frozen shoulder, and even for those recovering from mild stroke-related complications. Adding 8 g (7 g) of cinnamon twig (gui zhi) can help draw the therapeutic action upward to the shoulders and arms more quickly. If cooking for the whole family, toss in a handful of chestnuts for extra flavour and nourishment.