Morinda, Cistanche and Black Bean Pork Shin Soup

Why people make this soup

Nourilo starts with a charming aside: cistanche (rou cong rong) gets its Chinese name partly from the word for “composed” or “unhurried” — it is a yang-warming herb that works gently, warm without being hot, tonifying without being harsh. It is rich in compounds and trace elements and is traditionally regarded as very helpful for those with a yang-deficient constitution. Paired with morinda (ba ji) and green-kernel black soybeans — traditionally used to support the liver and kidney, strengthen the tendons and bones and dispel wind-damp — it makes a nourishing winter pot.

Method

1. Blanch the pork shin to remove impurities.
2. Soak and rinse the remaining ingredients.
3. Put everything in a pot with 2.7 L of water.
4. Simmer for 2 hours until reduced to 1.2–1.5 L. Serve.

Nourilo’s Tips

This soup has a mild herbal note but isn’t bitter. It is traditionally regarded as helpful for kidney-yang weakness, but those with yin-deficiency heat should not drink it.