Lotus Root, Runner Bean, Dried Octopus, and Pork Bone Soup

Why people make this soup

Someone asked Nourilo: is there any point in drinking nourishing soups in summer, when the heat makes you sweat so much anyway? His answer: it depends. Rich tonics like ginseng and deer antler are best left for winter. But everyday soups that support the spleen and blood — the kind that keep you going rather than overstimulate — are absolutely fine year-round, including in summer. This soup is exactly that kind of recipe: warmly nourishing without being heavy, deeply flavoured from the dried octopus and lotus root, and balanced by the gentle sweetness of red dates and tangerine peel. It is a soup the whole family can enjoy, and one that is particularly well-regarded for postpartum mothers looking to support milk production and blood recovery.

Method

1. Soak runner beans in cold water for at least 1–2 hours until softened.
2. Soak dried octopus in warm water until plump and softened; drain.
3. Soak tangerine peel briefly; pit the red dates.
4. Peel lotus root, wash, and cut into chunks.
5. Blanch pork neck bones in boiling water briefly; discard blanching water.
6. Combine all ingredients in a clay pot (preferred) or a regular pot. Add 3 L of water.
7. Bring to a boil, then reduce heat and simmer for 2 hours.
8. Serve the soup together with the solid ingredients — eating the lotus root, beans, and pork is part of the nourishing benefit.

Nourilo’s Tips

• Use a clay pot (wa bo) when possible — lotus root causes iron and stainless steel cookware to darken the soup noticeably. The soup is still fine to eat, just less visually appealing.
• This soup is particularly well-suited for postpartum mothers wanting to support milk production and rebuild blood.
• Dried octopus is classified as a “fa wu” (a food that may aggravate pre-existing skin conditions). If you have active eczema or psoriasis, substitute dried scallop (yao zhu) or dried mussel (dan cai) — both will still give a deeply flavourful broth.
• If no octopus is available at all, substitute with dried scallop or dried mussel to keep the umami character of the soup.