American Ginseng and Old Cucumber Soup

Why people make this soup

Getting over a cold is only half the battle. In the days after the fever breaks and the runny nose clears, many people still feel drained — the throat is dry, the voice is a little rough, sleep is restless, and the energy simply has not come back yet. This is the window where traditional Cantonese food therapy says “don’t let your guard down.”

This soup was created specifically for that recovery phase. It is not a heavy tonic; it is a gentle, restorative broth that aims to replenish fluids, support the throat, and give the body a quiet boost without overwhelming a system that is still finding its footing. American ginseng — rather than the warmer red ginseng — is chosen here precisely because it is nourishing without being heating, making it suitable for people who tend to feel dry and fatigued after illness.

Method

1. Rinse the lean pork, then briefly blanch in boiling water to remove impurities. Drain.
2. Rinse the dried figs, scallops, and ginger.
3. Place the pork, cucumber pieces, figs, scallops, and ginger into a pot. Cover with water.
4. Bring to a boil over high heat, then reduce to a gentle simmer.
5. Cook for about 1 hour.
6. Turn off the heat. Add the thinly sliced American ginseng, then return the heat to a gentle simmer for about 5 minutes only.
7. Serve warm.

Nourilo’s Tips

American ginseng contains volatile oils that dissipate with prolonged heat. The best approach: cook the rest of the soup fully, then add the ginseng slices right at the end and simmer for just 5 minutes. If you have leftovers and want to reheat the soup the next day, add a fresh portion of ginseng slices at that point rather than reheating the ones already in the pot. Also, when purchasing American ginseng, Nourilo recommends choosing whole pieces from a trusted shop and asking the staff to slice them — this reduces the chance of buying inferior product sold as pre-sliced ginseng.