Fresh Millettia, Tu Fu Ling, Five-Finger Fig & Chestnut Soup

Why people make this soup

Fresh millettia root, smilax (tu fu ling), five-finger fig, rice bean and Job’s tears make a soup traditionally valued for strengthening the spleen, draining dampness, and easing rheumatic aches and a weak, sore back and legs — and it tastes good even without meat. Many root vegetables are traditionally associated with loosening the sinews and easing the joints, and these particular herbs are mild and not strongly medicinal in flavour, which is why home cooks love them. Nourilo combines fresh millettia with a classic dampness-clearing blend of smilax, five-finger fig, rice bean and Job’s tears, and adds chestnuts for natural sweetness.

Method

1. Rinse and soak all the ingredients.
2. Dip the chestnuts briefly in boiling water and peel off the skins.
3. Add everything to 2.4–2.7 L of water and simmer for about 1.5 hours down to 1.2–1.5 L. Serve.

Nourilo’s Tips

This soup is clear and sweet. For the whole family, you can add pork ribs or pork shin and cook together. It’s also suitable for people with skin eczema — but pregnant women should not use it. If you use dried millettia and dried smilax instead of fresh, just halve the amounts.