Yam, Lotus Seed, Barley and Red Bean Soup

Why people make this soup

When the air turns humid and heavy, many people notice their energy dipping, their limbs feeling puffy, or their digestion running sluggish. In traditional Chinese dietary wisdom, these sensations are often attributed to an excess of internal “dampness” — a state where the body’s fluid metabolism is a little out of balance. This simple five-ingredient soup has been used for generations as a mild, everyday remedy to bring things back into equilibrium. Because every ingredient is classified as neutral in nature, it suits the whole family — not just one constitution type.

Method

1. Rinse all ingredients well. Soak in cold water for 1 hour to soften (this shortens cooking time and improves the final texture).
2. Drain the soaking water. Place all ingredients in a pot with 1.8 L of fresh water.
3. Bring to a boil over high heat, then reduce to a gentle simmer.
4. Simmer uncovered (or with a lid slightly ajar) for 1 hour 30 minutes, until the beans and barley are tender and the broth is lightly thickened.
5. Serve warm. You may add a pinch of salt if serving as a savoury soup, or a small piece of rock sugar if you prefer it lightly sweet.

Nourilo’s Tips

• Meat is optional: add a few pieces of pork spare ribs or lean pork at step 2 for a heartier, more savoury soup — it does not change the food-therapy effect.
• If you have no red adzuki beans, substitute one piece of dried tangerine peel (chen pi) to help the qi move and reduce bloating.
• If someone in the family sweats heavily, add 15 g floating wheat (fu xiao mai) to the pot — it will not interfere with the dampness-clearing action.
• This soup is gentle enough to drink 2–3 times per week when dampness is a recurring issue. Once symptoms ease, once a week for maintenance is plenty.
• Not suitable during a cold or fever; people recovering from a cold with lingering weak digestion can use this soup to rebuild.