Lotus Root, Chestnut, Corn and Hyacinth Bean Soup

Why people make this soup

If you spend long hours in front of a screen and notice tension or discomfort in your neck and shoulders, you are not alone. In traditional Chinese food therapy, chronic neck stiffness related to desk work is often associated with deficiency of both qi (vital energy) and blood, leading to poor local circulation. Nourilo reaches for this clear, naturally sweet soup when he wants something that supports the body without being heavy — no meat needed, just wholesome plant ingredients that work gently together. It is particularly refreshing in summer.

Method

1. Peel the lotus root and cut into thick chunks. Rinse under cold water.
2. Drop the chestnuts into boiling water for 1–2 minutes, then drain and peel off the inner skin.
3. Husk the corn and cut each ear into 4–5 sections.
4. Soak the hyacinth beans and dried tangerine peel in fresh water for 20–30 minutes; drain and rinse.
5. Place all ingredients into a clay or ceramic pot with 2.4 L of water.
6. Bring to a boil, then reduce to a medium-low simmer for 2 hours.
7. Serve warm; eat both the soup and the solid ingredients together.

Nourilo’s Tips

• Use a clay or ceramic pot — metal reacts with lotus root and will darken the soup.
• If someone at the table has a cold, they can still have the soup; just advise them to eat less of the chestnuts.
• Readers have asked about substitutes for hyacinth beans: black beans, red kidney beans, or yellow soybeans all work well.
• If there is dampness (湿气重, shi qi zhong — a feeling of heaviness or mild bloating), add a small handful of hyacinth beans or mung beans.