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.

Method

1. Soak the dried lily buds and wood ear mushrooms in cold water until soft (about 30 minutes). Remove and discard the tough stems from both.
2. Scrub and peel the fuzzy melon; cut into large chunks. Cut the tofu into pieces.
3. Slice the lean pork and blanch briefly in boiling water to remove impurities; discard the blanching water.
4. Combine all ingredients in a pot with 2.1 L of water. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Serve the soup and eat the vegetables, tofu and meat together.

Nourilo’s Tips

Lily buds are best bought golden-yellow in colour and without any sourish smell — this indicates freshness and better quality. The soup is suitable for the whole family, not just new mothers. It is particularly appropriate in the first week or two after birth when the digestive system is still recovering, as it is gentle yet nourishing rather than rich or cloying.