Sprouted Grain, Malt and Pork Soup

Why people make this soup

After a run of festive meals full of rich, greasy food — or any time the stomach feels sluggish and bloated — this simple soup is what many Cantonese families reach for first. Dry-fried sprouted rice and barley malt are classic Chinese pantry herbs that have been used for generations to ease that heavy, uncomfortable feeling after overeating. Add a small piece of tangerine peel to help move stagnant qi, a few honey dates to mellow the flavour, and lean pork to make it a light but nourishing meal. Nourilo particularly recommends it for children, whose digestive systems are still developing and can be easily overwhelmed by sweets and heavy food.

Method

1. Rinse the sprouted rice, barley malt, tangerine peel, and honey dates under running water. Soak briefly to loosen any surface dust.
2. Slice the lean pork and blanch it in a pot of boiling water for 1–2 minutes. Drain and rinse with clean water. This removes impurities and keeps the soup clear.
3. Combine all ingredients in a pot with 1.8 L of water.
4. Bring to a boil over high heat, then reduce to a medium-low simmer.
5. Cook uncovered or with lid slightly ajar for about 1.5 hours, until the soup is fragrant and the liquid has reduced by roughly half.
6. Season lightly with salt if desired, and serve warm.

Nourilo’s Tips

• When buying sprouted rice at the herb shop, ask specifically for chao gu ya (dry-fried sprouted rice) if your main goal is easing food stagnation and fullness after meals. If instead you want to gently stimulate appetite in a child who is simply not eating well, the raw (unfried) sheng gu ya works better for that purpose.
• This soup is mild and generally suitable for children — they can drink the broth and eat any honey dates from the pot.
• If the whole family has been eating richly over a festive period, everyone can share a pot without concern.