Prickly Amaranth Root, Corn and Lean Pork Soup

Why people make this soup

Prickly amaranth (le xian cai) is a wild plant with a large, thick root that is the prized section for culinary use. Its flavor once cooked is surprisingly mild and pleasant, making a clear, naturally sweet broth. In traditional food therapy, this root is associated with cooling blood heat and clearing what is described as “damp-heat” from the digestive and urinary systems — the kind of heat that shows up as burning sensations when urinating, blood in the stool, hemorrhoid flare-ups, swollen gums, or a sore throat with inflammation. Corn contributes a gentle sweetness and its silk (if kept) is associated with supporting urinary flow. This is a simple, accessible soup, particularly well-suited to people who feel persistently warm and damp internally, or who want dietary support for blood sugar management.

Method

1. Trim the fine rootlets from the prickly amaranth root stalks. Rinse thoroughly and cut into sections.
2. Husk the corn and cut each ear into 3–4 sections.
3. Slice the lean pork into thick pieces. Blanch in boiling water for 2 minutes; drain and rinse.
4. Place the pork and corn in a pot with about 2.1–2.4 L of water. Bring to a rolling boil.
5. Add the prickly amaranth root. Lower heat and simmer for about 1.5 hours until liquid reduces to approximately 1.2 L.
6. Serve warm; drink the soup and eat the solids.

Nourilo’s Tips

Prickly amaranth root is available at Chinese or Asian grocers, or online; it may appear seasonally so it is worth asking. Two good-sized stalks are plenty for a pot of soup.

When cooking for four people, around 150 g (150 g) of root material is appropriate. The root varies considerably in thickness — adjust by weight, not by count of pieces.

This soup is clear, mildly sweet, and refreshing — the whole family can enjoy it, not just those with specific health concerns.