Fuzzy Melon, Soybean & Seaweed Soup

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. Nourilo 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.

Method

1. Scrape the skin off the fuzzy melon and cut into chunks.
2. Soak the soybeans in water for 30 minutes, then rinse well.
3. Rinse the seaweed thoroughly under running water.
4. Rinse the dried conch slices.
5. Place the soybeans, fuzzy melon, and conch slices in a pot with 2.1 L of water.
6. Bring to a boil, then simmer over medium heat for about 1 hour.
7. Add the seaweed and bring back to a boil for 5 minutes.
8. Serve and drink while warm.

Nourilo’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.