Soups
Green Olive, Fig, and Lean Pork Soup
Traditionally used to soothe dry throats and support calcium intake
Why people make this soup
When the air turns dry — particularly in autumn and winter — many people find their throats and mouths feel parched and uncomfortable. In traditional Chinese food therapy, green olives have long been valued as a tart-and-astringent ingredient associated with clearing heat, easing phlegm, and soothing throat discomfort. They also happen to be one of the higher-calcium foods among Chinese culinary herbs. Paired with figs, which are also naturally rich in calcium, this straightforward soup has been used for generations in Cantonese households to help the whole family — especially children — stay well through the dry season.
Who it suits / who should be cautious
- Suitable for the whole family, including children and elderly. Particularly helpful when the throat feels dry or slightly sore from dry weather or prolonged speaking.
- Generally mild and safe. No significant cautions noted for this recipe. Those with known allergies to any of the ingredients should avoid them.
Why these ingredients (the food-therapy logic)
- Green olive (qing lan): In traditional Chinese medicine, green olives are associated with clearing heat, transforming phlegm, resolving food stagnation, and neutralising certain types of food toxins. They are considered one of the higher-calcium plant foods used in cooking.
- Fig (wu hua guo): Figs are traditionally used to support lung and digestive health, and are also a notable natural source of calcium. They add a pleasant sweetness that balances the tartness of the olives.
- Green radish (qing luo bo): A cooling, neutral vegetable that helps clear heat and add depth to the broth.
- Lean pork: Provides protein and gives the soup its satisfying body.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Green olives (qing lan) | 15 pieces | Rinse and lightly crush before cooking |
| Green radish (qing luo bo) | 1 medium | Peel and cut into chunks |
| Dried figs (wu hua guo) | 4–5 pieces | Halve each fig |
| Lean pork | 300 g | Blanch in boiling water first |
| Water | 8 bowls (approx. 2 litres) | — |
Method
- Rinse the green olives thoroughly, then lightly crush each one with the flat of a knife or a heavy object to help them release their flavour during cooking.
- Peel the green radish and cut into large chunks.
- Cut each fig in half.
- Slice the lean pork and blanch briefly in boiling water; drain and set aside.
- Place all ingredients into a pot with 8 bowls of water. Bring to a boil, then reduce to a gentle simmer.
- Cook for about 1.5 hours until the liquid reduces to 4 bowls.
- Serve the soup and eat the solid ingredients together.
Bro Niu’s tips
This soup has a clean, naturally sweet flavour that even children enjoy. It is mild enough for everyday drinking. An added bonus: for households where gas cooking is frequent, green olives are traditionally believed to have some protective effect against carbon monoxide exposure — though of course, good ventilation is the most important safety measure. If you cannot source fresh green olives easily, they can be stored in the freezer for up to one month without significant quality loss.
Community questions answered (selected)
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Q (Lee): Can green olives be stored in the freezer, and if so for how long? Bro Niu: Yes, you can freeze green olives for up to about one month.
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Q (reader): My throat is itchy rather than sore. Would this soup still help? And sometimes my gums and tongue itch too — any other suggestions? Bro Niu: For itchy throat and gums, you could try steeping 3 dried dark plums (wu mei), 5–6 slices of liquorice root (gan cao), and a small pinch of chrysanthemum flowers in hot water for 10 minutes, and drinking it daily until symptoms ease. The olive-fig soup is still fine to drink alongside it — you can add a dried tangerine peel cake (jU bing) if you like.
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Q (Celine): Can I add regular orange carrot to this soup? Bro Niu: Orange carrot and green radish together may slightly reduce each other’s vitamin C content, but since the vitamins are largely lost during long cooking anyway, it is fine — the carrot will make the broth taste even sweeter.
Published November 29, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
