Reed Root, Water Chestnut & Pear Soup

Why people make this soup

In traditional Chinese medicine, the lungs and the large intestine are considered closely related — when the lungs are congested with heat, the bowels often slow down too. This soup came out of that logic: it is designed to clear heat from the respiratory tract while also easing the digestion, which is why people who drink it often feel generally more comfortable and lighter, not just in the chest but throughout the body. Reed root in particular has long been regarded as one of the safest, most gentle herbs for children’s fevers, and the combination with sweet pear and water chestnut produces a broth that most children actually enjoy drinking — no persuasion needed.

Method

1. Rinse the reed root and ophiopogon root thoroughly.
2. Peel and slice the water chestnuts.
3. Wash the pear well, remove the core, and cut into rough chunks.
4. Place all ingredients together in a pot with 1.8 L of water.
5. Bring to a boil over high heat, then reduce to a medium simmer.
6. Cook for about 1 hour until the liquid reduces to 600–900 ml.
7. Strain and serve warm. The soup is naturally sweet and pleasant — most children drink it without fuss.

Nourilo’s Tips

For a child who has just been vaccinated, you can make a lighter version using reed root, pear, and Job’s tears in water as a preventative drink — it may help the body settle more comfortably after the injection. If you cannot find reed root, cogon grass root (mao gen) is a reasonable substitute as it also clears heat, though the two herbs work slightly differently. When unavailable in both cases, half a dried monk fruit (luo han guo) also helps bring down heat and soothe the throat. This soup can be made for up to 3 days in a row; if storing, strain out the solids and refrigerate for no more than 1 day at a time. If the whole family wants to drink it, simply scale up — roughly 37 g reed root, 10 water chestnuts, 18 g ophiopogon, 2–3 pears, and 4–5 figs with more water.