Night Jasmine Flower, Cilantro and Pork Slice Soup

Why people make this soup

Summer brings a particular kind of uncomfortable — the combination of blazing sun, heavy humidity and sudden air-conditioning chill can leave people feeling foggy, headachy and off their appetite. Night jasmine flowers (ye xiang hua) are a prized summer ingredient in Cantonese food therapy, and cooks have long used them in quick-boiled soups to address exactly this seasonal discomfort. The flowers are naturally rich in vitamins A and C and are thought to help the body regulate its response to summer heat and external pathogens. Cilantro (yuan sui / coriander) adds a second layer of benefit: it aids digestion, supports light perspiration that can help the body “release” early-stage cold or heat, and has even been studied for its potential to help reduce heavy metal accumulation in the body — something Nourilo often highlights when recommending it. Together with thin-sliced pork, this is a soup you can have ready in twenty-five minutes and that the whole family can enjoy.

Method

1. Rinse the night jasmine flowers gently and set aside.
2. Remove the roots from the cilantro, wash thoroughly, and cut into sections.
3. Slice the lean pork into thin pieces.
4. Bring 1.5 L of water to a boil. Add the pork slices and simmer for 15 minutes.
5. Add the cilantro and night jasmine flowers. Continue to boil for another 10 minutes.
6. Serve hot; eat the cooked ingredients along with the soup.

Nourilo’s Tips

This soup has a fresh, aromatic fragrance that many people find surprisingly appealing. Beyond its summer wind-cold purpose, it can also help with early-stage colds, stomach bloating, poor appetite and mild eye inflammation. The cilantro adds a gentle kidney-cleansing dimension that makes it a useful everyday soup — not just for when you’re feeling unwell. Night jasmine flowers can also be stir-fried with eggs or added to other quick soups.