Luo Han Guo, Dried Cabbage and Pork Lung Soup

Why people make this soup

Nourilo points out that after a wave of colds, some people slide into a stubborn bronchial cough that just won’t quit. When the cough is wheezy with little but sticky phlegm, there’s a fever, thirst and a dry throat — the “hot type” picture — monk fruit shines. Monk fruit is traditionally valued for transforming phlegm, easing cough and soothing the throat. Paired with dried cabbage, figs and pork lung, this becomes a clear, moistening pot the whole family can enjoy during cold-and-flu season.

Method

1. Clean the pork lung well, cut into pieces, and blanch; soak and rinse the dried cabbage; soften the tangerine peel.
2. Put all ingredients in a pot with 3 L of water.
3. Simmer for 3 hours down to 1.5–1.8 L. Drink the soup and eat the ingredients.

Nourilo’s Tips

This soup is clear, moistening and tasty, and is associated with nourishing the lungs — a good one to make for the whole family during a flu peak. You can ask your butcher to flush water through the pork lung and clean it for you, which makes it much easier to handle.