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.

Method

1. Wash the baby bok choy well. Soak and rinse the mung beans.
2. Place all ingredients in a pot with 2.1–2.4 L of water.
3. Bring to a boil, then reduce to a gentle simmer and cook for 1 hour, until the liquid reduces to about 0.9–1.2 L.
4. Serve — eat both the soup and the cooked vegetables and beans.

Nourilo’s Tips

Baby bok choy is among the most nutritious common vegetables available, richer in calcium, vitamin C, and beta-carotene than large-leaf cabbage. This soup also benefits those with lung heat coughs, constipation, or a tendency toward skin breakouts. If you have a cold or weak digestion, or if you are cooking this for young children in cooler months, add a piece of dried tangerine peel or a couple of ginger slices to balance the cooling qualities. The soup can be cooked with lean pork for extra body and flavour — it does not diminish the effect at all.