Kudzu Root and Fish Head Soup

Why people make this soup

Sit at a desk all day, eyes on a screen, with the air conditioning blasting — and stiff, achy neck and shoulders and tight muscles soon follow. Many offices keep the AC running hard, and it doesn’t take much to catch a chill. In the traditional view, kudzu root (fen ge) helps relax tight, sore muscles and “release the exterior” through a light sweat. Paired with a flavourful bighead carp head — tasty and traditionally said to steady the head and nourish the brain — it makes a comforting pot for desk workers.

Method

1. Peel and wash the kudzu root and cut into chunks; clean the fish head and pan-fry in a little oil until fragrant; slice and blanch the pork; rinse the black dates.
2. In 2.4 L of water, simmer everything except the fish head for 1.5 hours.
3. Add the fish head and simmer another 20 minutes. Eat the soup and ingredients together.

Nourilo’s Tips

This soup is tasty and suitable for young and old. Don’t overcook the fish head, or it falls apart — scoop it out to eat, since that is the part traditionally seen as most nourishing for the brain.