Soups
Parsley, Cilantro & Lean Pork Soup
Traditionally associated with supporting kidney drainage and liver detoxification
Why people make this soup
Parsley has drawn the attention of researchers for its diuretic properties, and some studies suggest it may help flush accumulated salts and waste from the kidneys. Cilantro, long used in Chinese food therapy, is traditionally regarded as a supportive herb for the liver — particularly for helping the body clear heavy metals. Neither claim is fully proven in clinical trials on humans, but both herbs are safe, delicious, and widely available, which is exactly why Bro Niu loves simmering them into a clear, aromatic broth now and then.
Who it suits / who should be cautious
- Suitable for most adults and older children; light enough for the whole family
- People with kidney disease should avoid high-potassium foods including large amounts of parsley — please consult your doctor first
- Pregnant women may enjoy this in normal food quantities
Why these ingredients (the food-therapy logic)
- Parsley (ou qin / Petroselinum crispum): Traditionally associated with promoting urination and clearing kidney salts; some animal-model research hints at anti-tumor effects, though human evidence remains limited
- Cilantro with roots (yuan sui / Coriandrum sativum): Regarded in food therapy as a liver detoxifier; traditionally used to help the body process and expel heavy metals
- Ginger (sheng jiang): Warms the stomach, promotes circulation, and softens the stronger herbal flavours in the broth
- Lean pork: Provides a mild, nourishing base and adds protein without overpowering the delicate herb fragrance
Ingredients (3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Flat-leaf parsley | 4–5 stalks | Wash and cut into sections; available at major supermarkets |
| Fresh cilantro (roots on) | 4–5 stalks | Wash roots thoroughly; roots hold much of the flavour |
| Fresh ginger | 3 slices | |
| Lean pork | ~225 g | Rinse and slice thin |
| Water | 5 bowls |
Method
- Rinse the parsley and cut into sections; rinse the cilantro with roots intact and cut into sections.
- Rinse the lean pork and slice thin.
- Place the pork and ginger slices in a pot with 5 bowls of water. Bring to a vigorous boil.
- Add the parsley and cilantro. Return to a boil and continue cooking for about 10 minutes, until reduced to roughly 3 bowls.
- Season lightly with salt if desired and serve warm.
Bro Niu’s tips
This soup has a clean, herbal fragrance that is pleasant rather than medicinal. Bro Niu often uses this broth as the base for rice noodles or udon — just add a handful of bean sprouts and a few slices of fish, chicken breast, or fresh prawn for a satisfying, nourishing lunch.
Community questions answered (selected)
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Q (Elaine): Can I use only cilantro if I cannot find parsley? Bro Niu: Parsley is available at larger supermarkets and Asian grocers. The reason parsley is included is that overseas research has verified its ability to help flush kidney salts; the evidence for cilantro doing the same is based on traditional use and has not been scientifically confirmed, though using cilantro alone is still beneficial.
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Q (Angel): Is parsley the same as Chinese celery (tang qin)? Bro Niu: No — parsley (ou qin) is the broad-leafed, greener herb in the photo with fairly firm stems; it goes by the name “Western cilantro.” Chinese celery (tang qin / han qin / xiang qin) is a different plant entirely.
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Q (Mrs. Su): Is it better to eat parsley raw, say in a sandwich, or cooked in soup for detox purposes? Bro Niu: Cooking parsley in soup is more effective for these purposes. If you do eat it raw, soak the leaves briefly in lightly salted water first to reduce pesticides and bacteria, and chop finely since the stems can be quite firm.
Published April 23, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
