Chayote, Chestnut & Dried Scallop Pork Soup

Why people make this soup

Autumn in Cantonese food therapy is the season for gentle nourishment — particularly the kind that moistens dryness and gradually replenishes the reserves of yin energy depleted by summer heat. The ideal autumn soup is clear and restorative without being heavy or overly warm. This one fits perfectly.

Chayote (also called christophene, mirliton, or Buddha’s hand squash in different parts of the world) is a remarkably nutritious vegetable. Among squash and gourd varieties, it has an unusually complete nutritional profile: protein, fat, fiber, riboflavin, iron, calcium, phosphorus, and notably high zinc content. That zinc level makes it of particular interest for children’s cognitive development, for fertility support in both sexes, and for older men experiencing decreased vitality. Paired with chestnut and dried scallop, it forms a soup that is naturally sweet, deeply savory, and nourishing at multiple levels.

Method

1. Peel the chayote and cut into large chunks. Rinse the sticky sap briefly but don’t remove it completely.
2. Blanch the chestnuts in boiling water for a few minutes to make peeling easier; peel while still warm.
3. Soak the dried scallop in a little warm water until soft; save the soaking liquid.
4. Cut the lean pork into slices and blanch in boiling water; drain.
5. Combine all ingredients (including the scallop soaking liquid) in a pot with enough water to make 2.4 L total. Bring to a boil, then reduce to a medium-low simmer for 1 hour 30 minutes.
6. Season lightly with salt if desired. Serve.

Nourilo’s Tips

The sticky sap that appears when you peel chayote is a natural vegetable collagen — a polysaccharide with skin-nourishing properties. Resist the urge to rinse it all away. If it sticks to your hands, warm water removes it easily.

Dried scallop (yao zhu) or dried conch (xiang luo tou) may be used interchangeably in this recipe. If neither is available, the soup is still very good without any dried seafood.

This is a 3–4 person serving. For 2 people, reduce all quantities by about one third.