Solomon's Seal, Fig, Conpoy, and Green Radish Soup

Why people make this soup

When the weather turns dry, or when anxiety and disturbed sleep have left the body feeling internally overheated — with a scratchy throat, coughing, or mouth ulcers — traditional Chinese food therapy calls for ingredients that nourish yin and gently clear internal heat. This soup is Nourilo’s go-to for those moments. The combination of Solomon’s seal, figs, apricot kernels, and green radish creates a broth that is pleasantly sweet, not cold or harsh, and suitable for the whole family. Green radish is also notably richer in vitamin C than white daikon and has a traditional reputation for clearing liver heat and preventing the throat and tongue from drying out.

Method

1. Rinse and briefly soak the Solomon’s seal.
2. Split the dried figs in half.
3. Soak the conpoy in a little water until soft; reserve the soaking liquid to add to the pot for extra flavour.
4. Peel the green radish and cut into chunks.
5. Place all ingredients (including conpoy soaking liquid) in a pot with 2.4 L of water.
6. Bring to a boil over high heat, then reduce to a medium-low simmer.
7. Cook for about 1.5 hours until the liquid reduces to approximately 1.2 L.
8. Serve warm, eating both the broth and the solids.

Nourilo’s Tips

This soup is neither cold nor drying — it is well balanced and can be made regularly. Green radish contains an enzyme that helps break down harmful nitrosamines, which is a bonus for anyone who cooks frequently with gas. If you cannot find green radish where you live, snow pear or water chestnut are good substitutes. For extra savoury flavour, dried oysters and dried tangerine peel (chen shen) can be added. If you prefer a meatier soup, lean pork or pork rib can be included.