Soups
Purslane and Lean Pork Soup
Traditionally used to clear heat, resolve dampness and relieve skin inflammation
Why people make this soup
Eczema flares in hot, humid weather. When the heat rises, sweating increases, and for people prone to eczema, that moisture on the skin becomes a fertile environment for microbes, itching and — if the skin gets broken — potential infection. Purslane (ma chi xian) is a succulent wild herb that appears at Chinese herbal stalls and farmers’ markets each summer. It has a long history in Chinese folk medicine as a cooling, damp-clearing ingredient, and is used for everything from skin inflammation and oozing sores to urinary tract infections and bacterial dysentery. Modern nutritional research has found it to be exceptionally rich in omega-3 fatty acids for a plant — which may partly explain its anti-inflammatory reputation. In this soup, it is paired simply with ginger-seasoned lean pork for a light, easy preparation that can be on the table in half an hour.
Who it suits / who should be cautious
- Suitable for those with eczema, heat-related skin rashes, oozing or weeping skin conditions, urinary tract infections and bacterial dysentery.
- Also helpful for people with oedema or generalised skin inflammation from damp-heat.
- Children can drink this soup.
- Caution: Those with a cold-deficient spleen and stomach (easily cold, loose stools) should avoid this soup, as purslane is cooling. Pregnant women should also avoid it.
- Anyone with an unidentified skin condition — particularly one on an area of the body they cannot see — should see a doctor before self-treating with food therapy.
Why these ingredients (the food-therapy logic)
- Purslane (ma chi xian, Portulaca oleracea): Cooling and sour; clears heat, resolves dampness, detoxifies and reduces oedema. Traditionally used for inflammatory skin conditions, urinary tract infections and intestinal infections. Rich in omega-3 fatty acids. At its seasonal best in summer.
- Lean pork: Provides a neutral, mildly moistening protein base that balances purslane’s cooling intensity and makes the soup more sustaining.
- Ginger: Warm; helps to partially counterbalance purslane’s cooling nature and aids digestion.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh purslane | ~300 g (half jin) | Remove roots, rinse thoroughly, cut into sections |
| Lean pork | ~225 g (6 liang) | Slice thinly |
| Ginger | 2 slices |
Method
- Remove the roots from the purslane, wash thoroughly and cut into manageable sections.
- Rinse and thinly slice the lean pork.
- Bring 7 bowls of water to a boil. Add the pork slices and ginger; simmer for 15 minutes.
- Add the purslane sections. Continue to boil for another 15 minutes until you have approximately 4 bowls.
- Serve hot; eat the greens and pork along with the soup.
Bro Niu’s tips
This soup is cooling and refreshing, with a slightly sour note from the purslane that many people find pleasant in hot weather. Beyond eczema and skin inflammation, it is also associated with supporting urinary tract health and recovery from bacterial intestinal infections. Because it is quite cooling, those with a naturally cold or weak stomach should steer clear — as should pregnant women. For people with eczema, this can be a useful summer regular. Children can also drink it.
Community questions answered (selected)
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Q (reader): Is this soup suitable for a two-year-old with eczema? Bro Niu: Yes, children can drink this soup.
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Q (Yan513): Can someone undergoing chemotherapy for rectal cancer use purslane in a mung bean soup? Bro Niu: Yes, purslane mung bean soup is fine for rectal cancer patients. During this period, avoid high-fat foods, sugar and dairy — these can promote cancer cell growth.
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Q (reader): What soups are suitable for cancer patients on chemotherapy — can they use ingredients like chi xiao dou, fu ling, bai zhu, tu fu ling, jiu cao, ling zhi and bei qi? Bro Niu: The beans and herbal ingredients you listed are generally fine in moderate amounts — around 2 to 3 times per week. Focus as much as possible on natural vegetables, fresh fruit and mushrooms as the main ingredients.
Published May 29, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
