Fresh Morinda, Chestnut and Pork Bone Soup

Why people make this soup

In classical Chinese medicine, the kidneys are seen as the root of the body’s vitality — they govern the bones, store essence, and support hearing, memory, and reproductive health. When kidney qi runs low, people often notice gradual lower-back achiness, fatigue, frequent night urination, or decreased concentration. This is especially common around menopause in women and as men age past fifty. Nourilo uses fresh morinda root as the cornerstone of this soup because it gently warms kidney yang without being harsh. Combined with chestnuts, walnuts, and black soybeans — all traditionally regarded as kidney-supportive foods — the result is a richly flavoured soup that is as practical as it is nourishing.

Method

1. Blanch pork bones in boiling water for 3–5 minutes; drain and rinse under cold water to remove impurities.
2. Soak fresh morinda root in water for 10 minutes; rinse, cut into sections.
3. Blanch chestnuts briefly in boiling water and peel off the inner skin.
4. Soak black soybeans and walnut kernels in fresh water for 20–30 minutes; drain.
5. Combine all ingredients in a pot with 3 L of water. Bring to a boil, then reduce to a medium-low simmer.
6. Simmer for 2 hours until the liquid reduces to about 1.2–1.5 L.
7. Serve warm; eat both the soup and the solid ingredients.

Nourilo’s Tips

• Fresh morinda root is available at Chinese or Asian grocers and Chinese herb shops; if only dried is available, use about 20 g (19 g).
• The old tradition of removing the fibrous core from morinda (and also from ophiopogon / mai dong) is discussed by many cooks, but Nourilo’s review of herbal references found no evidence that the core reduces efficacy, so he uses the whole root.
• After the cold or flu clears, someone can have this soup again; a small amount of corn can be added for extra sweetness.