Winter Melon, Hyacinth Bean, Job's Tears and Frog Soup

Why people make this soup

During the later stages of pregnancy, the growing baby can press on the lower abdomen and slow venous blood flow, leading to swelling in the legs and feet. For most women, this eases naturally after delivery with rest and attention to diet. But when swelling continues after birth, traditional Chinese food therapy points to two key steps: increase easily absorbed protein to help pull fluid back into circulation, and reduce sodium intake. In warm weather, cooling and damp-clearing foods become especially important, and this soup — built around winter melon, hyacinth bean, and Job’s tears — has long been a trusted choice in Cantonese households for exactly this situation.

Method

1. Scrub the winter melon well, leaving the skin on. Cut into large chunks.
2. Soak the hyacinth beans and Job’s tears in cold water for at least 30 minutes, then drain.
3. Bring a pot of water to the boil. Blanch the cleaned frogs and pork slices briefly, then remove and rinse.
4. Place all ingredients — winter melon, hyacinth beans, Job’s tears, ginger, frogs, and pork — into a large pot with 2.4 L of fresh water.
5. Bring to a boil over high heat, then reduce to a medium-low simmer. Cook for 2 hours.
6. Season lightly with salt if desired. Serve hot, eating the soup along with the solid ingredients.

Nourilo’s Tips

This is a clear, slightly sweet soup that works well in summer for the whole family — including children with heat-related low-grade fever. Keeping the winter melon skin on maximises the diuretic effect. If you are pregnant and want the same fluid-clearing benefits, simply swap the Job’s tears for adzuki beans and proceed with the same method.