Kudzu Root, Dried Oyster and Fish Head Soup

Why people make this soup

Many working adults in Hong Kong and across Cantonese communities find themselves in situations where socialising over drinks is unavoidable — business dinners, client lunches, celebrations. Even a moderate amount of alcohol, when it becomes a regular occurrence, can leave the body feeling hot, thirsty, and foggy. This soup centres on kudzu root (fen ge / ge gen), one of the most celebrated ingredients in Cantonese food therapy for its cooling, fluid-generating properties. Together with dried oysters — which are at their plumpest and most zinc-rich during Chinese New Year season — and a fish head that adds collagen and a deeply satisfying savoury richness, this soup is enjoyed both as an after-occasion recovery drink and as a general wellness soup for anyone who tends to run warm. It is also traditionally associated with supporting brain clarity and memory.

Method

1. Peel the kudzu root and cut into large chunks.
2. Soak the dried oysters until rehydrated and rinse well.
3. Clean the fish head thoroughly. Heat a little oil in a pan and pan-fry the fish head until lightly golden on both sides — this removes fishiness and enriches the broth.
4. Pit the red dates.
5. Place all ingredients (kudzu, dried oysters, fish head, ginger, red dates) in a large pot with 2.4 L of water.
6. Bring to a boil, then reduce heat and simmer for 1.5 hours.
7. Serve hot. Eat the solid ingredients along with the soup.

Nourilo’s Tips

This soup is suitable for all, young and old, and regular drinking is associated with supporting brain clarity and vitality. For those with yin deficiency, internal heat, or restlessness, it is also a good fit. If you do not want to use a fish head, lean pork (half 600 g) works well as a substitute — just skip the pan-frying step for the pork. You can also keep the eyes and mouth section of the fish head — these parts are traditionally considered very nourishing. Alternatively, grass carp tail or dace can be used.