Smilax Glabra (Tu Fu Ling), Rehmannia Root and Pork Soup

Why people make this soup

When the air is dry, or when someone eats too many rich, stimulating foods, the skin can flare up — especially in those who already have a sensitive constitution. In traditional Chinese food therapy, itching, eczema, and skin rashes are often associated with a combination of damp-heat and blood-heat in the body. Nourilo’s response to this is a long-cooked soup that draws on smilax glabra root — a potent detoxifying ingredient — together with rehmannia root to cool the blood, and three types of beans and barley to resolve underlying dampness.

Method

1. Soak all the beans and barley for 20–30 minutes; rinse well.
2. Blanch the lean pork in boiling water, then rinse and drain.
3. If using fresh tu fu ling with skin on, ask your herbal supplier to scrape and slice it, or process it yourself. Rinse thoroughly.
4. Place all ingredients into a pot with 3 L of water.
5. Bring to a boil, then reduce to a low simmer for 3 hours, until reduced to about 1.2 L of soup.
6. The whole family may drink this soup. For a single person, the 4 bowls can be divided over 2 days (2 bowls per day, split into two sittings per day).

Nourilo’s Tips

When buying fresh tu fu ling, choose the unpeeled type with soil still on it — your herbal supplier can peel and slice it for you. Pre-peeled, white, slightly sour-smelling pieces may have been treated with chemicals and are best avoided. If the soup tastes slightly bitter, it is likely because too much tu fu ling was used (more than 112 g); the root can oxidise and change colour quickly after peeling, which is normal.