Fuzzy Melon, Lily Bud, Black Wood Ear and Tofu Pork Soup

Why people make this soup

The first week or two after giving birth is a delicate time. The digestive system is still finding its rhythm, lochia (post-birth discharge) may not yet have fully cleared, and many rich, tonifying foods that are popular postpartum traditions can actually slow recovery if taken too soon. Nourilo recommends this soup as a gentle, approachable option that does not burden the new mother’s system. The ingredients are mild, affordable, and easy to find — yet according to Cantonese food-therapy tradition, they work quietly together to replenish blood, settle an anxious mind, and encourage breast milk to flow. This soup was originally shared after Nourilo recorded a radio programme on postpartum soups; the recipe here is the one he discussed on air.