Green Olive, Green Radish, Almond and Fig Soup

Why people make this soup

Spring in Hong Kong brings unpredictable weather — cold one morning, humid the next — and with it a wave of sore throats, scratchy voices, and wind-heat colds. Green olives are a key ingredient in Cantonese throat-soothing food therapy: they are slightly astringent and cooling, and have long been used to calm inflamed, swollen throats. Paired with green radish (which clears heat) and the moistening action of figs and apricot kernels, this soup creates a naturally sweet, deeply refreshing broth that works gently for the whole family. It is one of Nourilo’s go-to recommendations because it is balanced enough to suit both cold and hot constitutions — an everyday household soup.

Method

1. Peel and cut the green radish into large chunks.
2. Rinse the green olives and lightly bruise or crack each one with the flat of a knife — this helps release their flavor.
3. Blanch the pork ribs briefly in boiling water; drain and rinse.
4. Rinse the apricot kernels and dried figs.
5. Add all ingredients to a pot with 2.4 L of water.
6. Bring to a boil, then reduce to a simmer for about 1.5 hours until the broth is reduced by roughly half.
7. Drink the soup warm. The olives and figs are edible.

Nourilo’s Tips

This soup is naturally clear and sweet — ideal for anyone with a sore throat or raspy voice. Because it suits all constitutions, Nourilo recommends it as a reliable household soup to keep in the regular rotation during the spring season. Those with a heavier cough alongside the sore throat may wish to add a quarter of a luohanguo (monk fruit) for extra throat-clearing support.