Soups
Luo Han Guo, Dried Cabbage and Pork Lung Soup
Traditionally used to clear and moisten the lungs and ease a hot, sticky cough
Why people make this soup
Bro Niu 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.
Who it suits / who should be cautious
- People with a hot, dry, sticky cough lingering after a cold; it is gentle enough to share with the family.
- Pregnant readers: a cooling, moistening soup like this is fine as long as it is simmered for a full 2 hours.
- If the cough is severe, brings up blood, or persists, please see a doctor.
Why these ingredients (the food-therapy logic)
- Monk fruit (luo han guo): traditionally used to transform phlegm, ease cough and soothe the throat.
- Dried cabbage (bai cai gan): the clearing, moistening backbone of the soup.
- Dried figs (wu hua guo): traditionally sweet and moistening for the throat; can be swapped for 2 honey dates.
- Apricot kernels (nan bei xing): classically associated with the lungs and easing cough.
- Tangerine peel (chen pi): traditionally used to regulate qi and help with phlegm.
Ingredients (5–6 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Monk fruit (luo han guo) | 1 whole | |
| Dried cabbage (bai cai gan) | ~75 g (2 liang) | Soaked and rinsed |
| Dried figs (wu hua guo) | 4 | Or 2 honey dates |
| Apricot kernels (nan bei xing) | ~38 g (1 liang) | |
| Tangerine peel (chen pi) | 1 piece | Softened in water |
| Pork lung | 1 whole | Cleaned, blanched, cut into pieces |
Method
- Clean the pork lung well, cut into pieces, and blanch; soak and rinse the dried cabbage; soften the tangerine peel.
- Put all ingredients in a pot with 10 bowls of water.
- Simmer for 3 hours down to 5–6 bowls. Drink the soup and eat the ingredients.
Bro Niu’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.
Community questions answered (selected)
- Q (Bei): Can a pregnant woman drink dried-cabbage soup? Bro Niu: A cooling, moistening soup is suitable for pregnancy — as long as the dried-cabbage soup is simmered for a full 2 hours, no problem.
- Q (Can): If I don’t have figs, can I use honey dates? Bro Niu: Yes, use 2 honey dates.
Published February 15, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
