Kudzu, Three-Bean and Job's-Tears Pork Rib Soup

Why people make this soup

With weather swinging between sun and rain and more flu about, Nourilo reminds everyone to mind their hygiene, wear a mask on transport and in crowds, and simmer some heat-clearing, damp-draining soup at home as a sensible habit. Kudzu root, sometimes called “southern ginseng,” is traditionally used to support the vessels and the liver and is associated with healthy blood sugar and blood lipids, as well as easing the tight neck-and-shoulder feeling of an early cold. Combined with mung bean, adzuki bean, flat bean and job’s-tears, this soup is traditionally used to clear heat, drain damp and support resilience.

Method

1. Peel the skin off the kudzu root, wash and cut into chunks.
2. Soak and rinse the three beans, the job’s-tears and the chen pi; blanch the pork ribs.
3. Put everything in a pot with 2.7 L of water and simmer 2 hours down to 1.5 L. Serve.

Nourilo’s Tips

This soup is clean and sweet, fine for young and old, and is also traditionally seen as helpful for those minding the three highs or who drink a lot — but those with a cold, weak digestion should avoid it.