Fresh Lotus Leaf, Adzuki Bean, Job's Tears & Winter Melon Soup

Why people make this soup

The Great Heat (da shu) solar period arrives in late July, bringing the most intense heat of the Chinese calendar. Working or exercising outdoors carries a real risk of heat exhaustion — warning signs include sudden intense thirst, fatigue, nausea, and dizziness. At home, the typical response in Cantonese households is to cook a pot of winter melon soup. But this version goes further, adding fresh lotus leaf (whose cooling and dampness-draining properties are particularly valuable in humid subtropical summers), adzuki beans, flat beans, and Job’s tears. Together, these ingredients address not just the heat, but also what Chinese medicine calls “dampness” — the heavy, sluggish, waterlogged feeling that comes with humid weather. What is notable about this soup is that despite its cooling ingredients, it is considered gentle enough even for those with a cold constitution. The spleen-strengthening action of the beans and grains means it won’t leave you feeling depleted.

Method

1. Soak and rinse the adzuki beans, flat beans, and Job’s tears.
2. Rinse the fresh lotus leaf.
3. Wash the winter melon thoroughly; leave the skin on and cut into large chunks.
4. Place all ingredients together in a pot with 2.4–2.7 L of water.
5. Bring to the boil, then simmer over medium-low heat for 90 minutes until the liquid reduces to about 1.2–1.5 L.
6. Serve and drink the soup; the solids can be eaten as well.

Nourilo’s Tips

Fresh lotus leaves are available at Chinese or Asian grocers and herbal supply shops during the da shu season, and are sometimes sold as whole large sheets. If you buy a whole sheet, use half for this soup and use the rest to wrap and steam congee — lotus leaf congee has a lovely fragrance and also helps with digestion and weight management. This soup can be eaten by children and elderly alike, without worry about it being too harsh.