Cabbage and Mung Bean Soup

Why people make this soup

When the seasons change and respiratory illnesses circulate, many families in Hong Kong and southern China turn to this unpretentious little soup. It costs almost nothing to make, uses ingredients that are easy to find, and has no strong herbal taste — which makes it especially friendly for children. Baby bok choy brings a wealth of vitamins and minerals, while mung beans have long been prized in Chinese food culture for their ability to clear heat and support the body’s natural defences. The candied jujubes add a gentle sweetness and, importantly, temper the cooling nature of the beans so the soup is less harsh on sensitive stomachs. Nourilo recommends eating the solids — not just drinking the broth — to get the full benefit.