Soups
Lotus Root, Fig and Pork Spine Soup
traditionally used to nourish qi and blood and support neck and spine comfort
Why people make this soup
If you spend long hours at a desk or in front of a screen, you will know the stiffness that creeps into the neck and shoulders over time. In traditional Chinese food therapy, a pattern called “qi and blood deficiency affecting the cervical area” is associated with neck pain that worsens when you tilt your head back or sideways, along with heaviness and easy fatigue. Bro Niu reaches for lotus root and pork spine bones at this time of year — lotus root is in season and the combination makes a naturally sweet, deeply comforting soup that the whole family can enjoy as a regular wellness pot.
Who it suits / who should be cautious
- Suitable for adults and older children dealing with neck stiffness, shoulder tension, or fatigue-related soreness
- Also traditionally considered helpful for postpartum recovery to nourish qi and blood — the pork spine can be replaced with lean pork if you prefer a lighter result
- Those with a diagnosed spine condition such as herniated cervical disc should consult a doctor; lotus root and black beans (two liang) can replace the spine bones for vegetarians
Why these ingredients (the food-therapy logic)
- Lotus root (lian ou): Traditionally associated with cooling the blood, easing stagnation, and strengthening the stomach and spleen. In season in late autumn, it is naturally sweet and filling.
- Dried figs (wu hua guo): Considered sweet and neutral in traditional food therapy — thought to gently support the lungs and digestive system and to contribute a mild sweetness to the broth.
- Pork spine bones (zhu ji gu): Rich in collagen and marrow; traditionally used in Chinese soups to nourish the kidneys and support bones and tendons.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Lotus root | ~600 g | Peel and cut into chunks |
| Dried figs | 4 pieces | Rinse well |
| Pork spine bones | ~600 g | Blanch before use |
Method
- Blanch the pork spine bones in cold water, bring to a boil and discard the water — this removes impurities and improves the flavour of the broth.
- Peel the lotus root and cut into thick chunks.
- Place all ingredients in a clay pot or heavy saucepan. Add enough water to cover generously (about 8–10 bowls).
- Bring to a boil over high heat, then reduce to a gentle simmer. Cook for approximately 2 hours.
- Season lightly with salt and serve.
Bro Niu’s tips
This soup nourishes qi and blood and helps improve circulation, making it well suited to postpartum recovery as well. If you prefer a leaner result, swap the spine bones for lean pork. Now that lotus root is in season, there is no reason to wait for neck trouble — this is a lovely everyday wellness soup for the whole family.
Community questions answered (selected)
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Q (JL): Bro Niu, I just had neck surgery. Can I drink this soup? Are there other soups suitable for recovery? Bro Niu: You can certainly drink this one. You might also try a soup with chayote, goji berries, and red dates cooked with fresh small sea fish — pan-fry the fish first for extra flavour and nutrition. It helps speed recovery.
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Q (Ivy): How many days after giving birth can I have this soup? Bro Niu: You can start drinking it once you leave the hospital. If you are worried about it being too rich, just replace the pork spine with lean pork and it will be lighter.
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Q (Fong fong): Can someone with a herniated cervical disc drink this soup? What about vegetarians? Bro Niu: Yes, you can have it. Skip the pork spine and use two liang of black-fleshed black beans instead — black enters the kidney channel and helps support the bones.
Published November 28, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
