Soups
Fuzzy Melon, Soybean & Seaweed Soup
supports liver and digestive comfort; traditionally associated with clearing liver heat and easing a persistent sour taste in the mouth
Why people make this soup
A persistent sour taste in the mouth — especially in the mornings — is something many people notice but rarely act on. In traditional food therapy, this is often associated with the liver and digestive system being out of balance. Bro Niu explains that when the liver carries excess heat, it can affect digestion, leading to symptoms such as sourness in the mouth, irritability, a feeling of fullness in the chest, and slightly yellow urine. This simple, everyday soup is easy to prepare and enjoyable for the whole family, not just those with symptoms.
Who it suits / who should be cautious
- Suitable for most people as a light everyday soup; particularly associated with supporting those with high blood pressure, high blood lipids, or liver discomfort
- Elderly, children, and the general healthy population can all enjoy it
- Those with a cold or deficient constitution (prone to feeling chilly, loose stools, or weak digestion) should drink in moderation — seaweed and winter vegetables tend to be cooling in nature
Why these ingredients (the food-therapy logic)
- Fuzzy melon (jie gua): A mild, cooling melon used widely in Cantonese cooking to nourish the stomach, promote fluid balance, and support the digestive system.
- Yellow soybeans (huang dou): Rich in plant protein; traditionally associated with benefiting the spleen and supporting healthy blood lipid levels.
- Seaweed / sargassum (hai zao): Valued in traditional food therapy for its ability to help reduce excess fat accumulation in the body and support liver function. Also considered helpful for those with a sour or bitter taste in the mouth.
- Dried conch slices (luo pian): Add a gentle seafood depth to the broth and are traditionally associated with softening hardness and promoting circulation.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fuzzy melon | 2 medium (~500 g) | Skin scraped off, cut into chunks |
| Yellow soybeans | ~75 g | Soaked and rinsed |
| Seaweed (sargassum) | 1 small handful | Rinsed well |
| Dried conch slices | 2–3 pieces | Rinsed |
| Water | 7 bowls (~1.4 L) |
Method
- Scrape the skin off the fuzzy melon and cut into chunks.
- Soak the soybeans in water for 30 minutes, then rinse well.
- Rinse the seaweed thoroughly under running water.
- Rinse the dried conch slices.
- Place the soybeans, fuzzy melon, and conch slices in a pot with 7 bowls of water.
- Bring to a boil, then simmer over medium heat for about 1 hour.
- Add the seaweed and bring back to a boil for 5 minutes.
- Serve and drink while warm.
Bro Niu’s tips
This is a clear, naturally sweet soup that the whole family can enjoy. It is associated in food-therapy tradition with supporting those who have high blood pressure or blood lipids, sluggish liver function, or a general lack of energy. Those with a cold constitution should drink it less frequently.
For accompanying daily practices when liver heat is a concern: consider enjoying some goji berry and chrysanthemum tea (gou qi ju hua cha) as a simple daily drink, and avoid heavily spiced, fried, or roasted foods.
Community questions answered (selected)
- Q (Janet): I have been waking up with a very sour taste in my mouth at night recently. My urine is pale. Could this be liver fire combined with spleen deficiency? Bro Niu: Try making a drink with xia ku cao (prunella / self-heal, ~15 g), chrysanthemum flowers (~9 g), and a little rock sugar; simmer the prunella in 5 bowls of water for 45 minutes, then add the chrysanthemum for the last 5 minutes. This supports clearing liver heat. This fuzzy melon and seaweed soup is also suitable to drink.
Published August 10, 2018 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
