Codonopsis, Hyacinth Bean, Lotus Seed and Mudfish Soup

Why people make this soup

Nourilo spotted a fresh haul of mudfish at the market — plump, gleaming, and priced at a very friendly 48 dollars 600 g. Mudfish makes a beautifully clean, sweet broth no matter what you pair it with, but today he teamed it up with a classic group of strengthening herbs. The result is a light, nourishing soup that in traditional food therapy is associated with supporting the digestive system — something that matters for growing children who seem to eat but not absorb, and for adults who feel tired even after a full meal.

Method

1. Scale and clean the mudfish thoroughly. Heat a little oil in a pan and fry the fish until golden and fragrant on both sides; set aside.
2. Rinse all dried ingredients (codonopsis, hyacinth bean, lotus seed, fox nut) and soak briefly in cold water.
3. Pit the red dates.
4. Bring 2.4 L of water to a rolling boil in a soup pot.
5. Add all ingredients — including the pan-fried fish — to the pot.
6. Reduce to low heat and simmer for 1 hour.
7. Serve the broth. You can also eat the soup ingredients alongside.

Nourilo’s Tips

If you want to eat the fish as well as drink the soup, place the pan-fried mudfish inside a muslin soup bag before adding it to the pot. After simmering, simply lift the bag out — the soup remains clear and the fish stays intact for eating. This soup is naturally sweet and suitable for all ages. Do not serve it to anyone prone to constipation.