Soups
Green Radish, Lily Bulb, Dried Duck Kidney and Pork Rib Soup
traditionally associated with moistening the lungs, clearing phlegm and easing dry cough
Why people make this soup
There is an old saying in Cantonese households: “Eat radish in winter and ginger in summer, and you’ll stay well all year round.” As autumn turns dry and cool, eating radish becomes especially valued. The green radish — different from the more common white daikon — has a beautiful jade-green skin and a slightly sweet, less pungent flavour. Combined with moistening lily bulb, classic apricot kernels, nourishing dried figs and the distinctive umami depth of cured duck kidney, this soup is a seasonal staple that the whole family can enjoy. It is particularly well-loved for those autumn days when the air feels dry and the throat begins to feel scratchy.
Who it suits / who should be cautious
- Suitable for the whole family in autumn and winter
- Particularly associated with those experiencing dry cough, scratchy throat, or mild phlegm discomfort
- The cured duck kidney (chen shen) is rich in iron and is traditionally helpful for those with poor appetite, mild anaemia, or digestive weakness
- If cured duck kidney is unavailable, dried scallops (yao zhu) make an excellent substitute — use 3–4 pieces for similar umami flavour and nourishing effect
Why these ingredients (the food-therapy logic)
- Green radish: Rich in vitamins A and C, green radish is associated with clearing heat, supporting the liver, nourishing the spleen, resolving phlegm, and promoting body fluids. It also contains an enzyme linked to reducing the harmful effects of nitrosamines — making it particularly relevant for those who cook frequently over gas or enjoy pickled foods.
- Dried lily bulb (bai he): One of the classic lung-moistening herbs in Chinese food therapy — associated with calming the heart, easing anxiety, and moistening the lungs to relieve dry cough.
- Sweet and bitter apricot kernels (nan bei xing): A signature Cantonese soup pairing — used together to moisten the lungs and ease the downward movement of lung qi, supporting relief from cough and tight breathing.
- Dried figs (wu hua guo): Mild and nourishing, associated with clearing the lungs and throat.
- Cured duck kidney (chen shen): An aged, dried duck gizzard — rich in iron and traditionally valued for enhancing digestion and improving the umami flavour of soups.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Green radish | 1 medium | Peel and cut into chunks |
| Dried lily bulb | 1 liang (~37 g) | Rinse and soak |
| Sweet and bitter apricot kernels | 1 liang (~37 g) combined | Rinse |
| Dried figs | 3 pieces | Rinse |
| Cured duck kidney (chen shen) | 1 piece | Blanch; substitute with 3–4 dried scallops if unavailable |
| Pork ribs | 6 liang (~225 g) | Blanch |
| Water | 8 bowls (~2 L) |
Method
- Peel the green radish and cut into large chunks.
- Rinse and soak the lily bulb and apricot kernels.
- Rinse the dried figs.
- Blanch the pork ribs and cured duck kidney briefly in boiling water to remove impurities. Drain.
- Place all ingredients into a pot with 8 bowls of water.
- Bring to a boil over high heat, then reduce to a medium-low simmer and cook for about 1.5 hours until the liquid reduces to about 4–5 bowls.
- Serve with both the soup and the cooked ingredients — all are delicious.
Bro Niu’s tips
This soup is naturally sweet and fragrant — a real crowd pleaser for all ages. The cured duck kidney (chen shen) is what gives it a distinctive depth. If you cannot find it at a Chinese dried goods or medicine shop, substitute with 3–4 dried scallops — the nourishing and flavour-enhancing effect is similar. Cured duck kidney is also rich in iron and particularly valuable for those with poor appetite or mild anaemia.
Community questions answered (selected)
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Q (Jessica): If I cannot find cured duck kidney, what can I use as a substitute? Bro Niu: You can use dried scallops (yao zhu) as a substitute.
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Q (Jessica): How much dried scallop should I use? Bro Niu: Scallops are mainly for adding freshness and nourishing yin — about 3–4 pieces is enough.
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Q (reader): My family member has a persistent throat itch and coughs morning and evening, but there is no pain. What can help? Bro Niu: Try steeping wu mei (smoked plum, 2 pieces), ju hua (chrysanthemum, 1 tablespoon) and gan cao (liquorice slices, 4–5 slices) as a tea. Drink for 3 days consecutively — associated with easing cough.
Published October 12, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
