Soybean Sprout, Tofu and Pork Shank Soup

Why people make this soup

Warts are extremely common in Hong Kong’s warm, humid climate, and they can appear on the face, neck, and body in a variety of forms — flat warts, filiform warts, and the brownish, raised patches often seen on older skin. Conventional medicine treats them effectively, but many people are curious whether everyday diet can play a supporting role. In traditional food therapy, soybean sprouts are believed to contain a phospholipid compound that may help inhibit wart growth, while also dispersing what Chinese medicine describes as “wind accumulation.” Combined with silky tofu and warming ginger, this clear, lightly flavoured soup is also thought to help cool stomach heat and ease the mouth sores that come from burning the midnight oil.

Method

1. Rinse the soybean sprouts thoroughly, keeping the roots intact.
2. Cut the tofu into large cubes.
3. Cut the pork shank into pieces and blanch in boiling water for 2–3 minutes; rinse and drain.
4. Place all ingredients into a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a medium-low simmer for about 1.5 hours until reduced to 1.2 L.
6. Serve with the soup ingredients — the sprouts and tofu are especially good to eat.

Nourilo’s Tips

This soup is naturally sweet and mild — even children and older family members will enjoy it. Because ginger is added and the pot simmers for well over an hour, the final soup is not overly cooling, making it accessible even for those who tend to feel cold easily. If you want a more focused approach to flat warts and have a flexible few days, a traditional folk remedy involves eating nothing but lightly salted soybean-sprout soup (with ginger) for two to three consecutive days — Nourilo tried it himself many years ago and the two flat warts on his face disappeared by the sixth day. That said, going three days on soup alone is a real challenge, and it is not something to attempt casually.