Fresh Purslane and Psoralea Soup

Why people make this soup

Purslane (also called gua zi cai or “five-element vegetable”) tastes mildly sour and is one of the most traditional Chinese folk greens. It is traditionally credited with clearing heat-damp and is associated in old texts with easing damp-heat in women. Modern study has also looked at the many compounds purslane contains. Brewed as this soup with psoralea, it is traditionally taken to clear heat-damp and support women dealing with itching, redness, or watery, off-smelling discharge — and is sometimes used for thrush or trichomonas concerns in both women and men.

Method

1. Rinse the purslane and cut into sections.
2. Simmer the purslane, psoralea, ginger and red dates in 1.2 L of water for about half an hour, reduced to 600 ml.
3. Let it cool slightly, then stir in honey and rice wine before drinking.

Nourilo’s Tips

Purslane is traditionally said to cause uterine contraction, so this soup is not suitable during pregnancy. If you can’t find fresh purslane, dried purslane (about 38 g) can be used instead. For external use, you can simmer purslane in water as a wash to help soothe — but during menstruation, drink it only after consulting a doctor, and prefer external use.