Niu Da Li, Ba Ji and Chestnut Pork Shin Soup

Why people make this soup

Niu da li, also known as “mountain lotus root,” is a herb available at Chinese herb shops and Asian grocers, or online. It is traditionally regarded as supporting the lungs, strengthening the sinews and unblocking the channels, and it is mild and pleasant with little medicinal taste. Here Nourilo pairs it with ba ji (morinda) — also sweet and warming, traditionally regarded as supporting kidney yang, the sinews and bones, and dispelling wind-damp — plus chestnuts, nicknamed the “fruit of the kidney.” Together they make a soup traditionally taken by those with a sore lower back, weak knees and wind-damp aches.

Method

1. Soak and rinse the niu da li and ba ji.
2. Drop the chestnuts into boiling water and remove their skins.
3. Cut the pork shin into chunks and blanch.
4. Boil all ingredients in 2.7 L of water for 2 hours, reducing to 1.2–1.5 L. Serve.

Nourilo’s Tips

This soup is clear and fragrant, suitable for young and old. It is especially helpful for those with postnatal back ache, but it is not suitable while a cold has not yet cleared.