Green Olive, Fig, and Lean Pork Soup

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.

Method

1. 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.
2. Peel the green radish and cut into large chunks.
3. Cut each fig in half.
4. Slice the lean pork and blanch briefly in boiling water; drain and set aside.
5. Place all ingredients into a pot with 2.4 L of water. Bring to a boil, then reduce to a gentle simmer.
6. Cook for about 1.5 hours until the liquid reduces to 1.2 L.
7. Serve the soup and eat the solid ingredients together.

Nourilo’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.