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Purslane, Mung Bean, Pearl Barley and Lean Pork Soup

traditionally used to clear heat-toxins, support recovery from shingles, and reduce the risk of post-herpetic neuralgia

By · Registered Nutritionist & TCM Practitioner

Prep
15 min
Cook
1 hr
Total
1 hr 15 min
Makes
0.9–1.2 L
Cooling & Summer HeatSkin & Natural BeautyEnergy & VitalityEveryday Balance
Purslane, Mung Bean, Pearl Barley and Lean Pork Soup

Why people make this soup

Shingles (herpes zoster) is caused by the reactivation of the chickenpox virus, which can lie dormant in nerve tissue for decades. The illness typically begins with a painful rash on one side of the body, and the most feared complication is post-herpetic neuralgia — a burning, stabbing nerve pain that can persist for months after the rash has healed. The sooner treatment begins, the lower the risk of this lasting pain.

In Chinese food therapy, fresh purslane (ma chi xian) is one of the most highly regarded natural “clearing” herbs — sometimes described as having properties analogous to an antibiotic, in that it is traditionally associated with clearing bacterial and viral heat-toxins from the body. Mung beans and raw pearl barley add further clearing and cooling action. This soup is Nourilo’s own experience: he developed mild shingles after his second vaccination and prepared this soup for himself during recovery — sharing it here as a practical resource for others.

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Frequently asked questions

What role does purslane play in this soup?

Fresh purslane (ma chi xian) is the key ingredient and is traditionally associated with clearing bacterial and viral heat-toxins from the body. In Chinese food therapy it is one of the most highly regarded natural "clearing" herbs, and the fresh form is considered the most potent.

Why are mung beans and raw pearl barley included alongside the purslane?

Mung beans and raw pearl barley are included to add further clearing and cooling action, complementing the purslane as part of this traditionally heat-clearing soup.

Are there any foods I should avoid while drinking this soup during shingles recovery?

The recipe advises keeping the diet light and avoiding "trigger" foods (fa wu) such as shellfish, goose, bamboo shoots, and mango while recovering from shingles, as these are traditionally thought to aggravate inflammation.

How long does this soup take to prepare, and how much does it make?

Preparation takes about 15 minutes and cooking takes 1 hour, for a total time of 1 hour 15 minutes. The recipe yields approximately 0.9 to 1.2 litres of soup.

Can I use dried purslane if fresh is not available?

Yes. The recipe states that dried purslane (37–38 g) is an acceptable substitute if fresh purslane cannot be found. Fresh purslane is described as the most potent form and can be sourced from Chinese or Asian grocers, herbal stalls, or online.

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