Parsley, Cilantro & Lean Pork Soup

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 Nourilo loves simmering them into a clear, aromatic broth now and then.

Method

1. Rinse the parsley and cut into sections; rinse the cilantro with roots intact and cut into sections.
2. Rinse the lean pork and slice thin.
3. Place the pork and ginger slices in a pot with 1.5 L of water. Bring to a vigorous boil.
4. Add the parsley and cilantro. Return to a boil and continue cooking for about 10 minutes, until reduced to roughly 900 ml.
5. Season lightly with salt if desired and serve warm.

Nourilo’s Tips

This soup has a clean, herbal fragrance that is pleasant rather than medicinal. Nourilo 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.