Purslane Egg-Drop Pork Soup

Why people make this soup

Workers in dusty environments — quarries, construction sites, mines — have long sought food-therapy recipes to support their lungs. Purslane (ma chi xian) is a succulent leafy green you can find in Chinese markets and increasingly in farmers’ markets in the West; it has a mildly sour, refreshing flavour. In traditional Chinese food therapy it is associated with clearing heat, relieving toxicity, and supporting the body’s defences at the cellular level. Paired with lean pork for protein and egg for nourishment, this is a quick, family-friendly soup that goes well beyond its humble ingredients.

Method

1. Trim the roots from the purslane, wash thoroughly and cut into sections about 5 cm long.
2. Slice the pork and blanch in boiling water for 1–2 minutes; rinse and drain.
3. Bring 1.5 L of water to a rolling boil with the pork and ginger slices.
4. Add the purslane and cook for about 15 minutes over medium heat.
5. Stir the beaten egg slowly into the simmering soup in a thin stream, then cook for 1 more minute until the egg sets in silky strands.
6. Season with salt and serve hot, eating the soup and ingredients together.

Nourilo’s Tips

This soup is gentle enough for all ages. It is traditionally said to inhibit common intestinal pathogens — so it doubles as a general digestive-support recipe on top of its lung associations. Because purslane is cold, you can add an extra slice of ginger if you tend to run cold or have loose stools.