Soups
Fresh Lotus Leaf & Aged Yellow Cucumber Soup
Clears summer heat and supports healthy fluid balance
Why people make this soup
In the traditional Chinese calendar, the solar term known as “Minor Heat” (Xiao Shu) marks the point when summer heat begins climbing seriously — hot, humid, and often stormy. This is precisely when home cooks in southern China reach for ingredients that help the body manage heat and humidity from the inside. This soup pairs the famously cooling fresh lotus leaf with the gentle hydrating effect of aged yellow cucumber, backed up by mung beans and pearl barley to support the digestive system. It is a refreshing pot that requires no special skill and suits the whole family.
Who it suits / who should be cautious
- Generally suitable for most people during hot and humid weather; particularly helpful for those who feel sluggish, retain fluid, or want a light slimming soup
- Pregnant women should omit the pearl barley (yi mi) and use adzuki beans (chi xiao dou) instead, as yi mi is traditionally considered mildly stimulating to the uterus
- Adding lean pork makes this suitable for children and elderly family members
Why these ingredients (the food-therapy logic)
- Fresh lotus leaf (he ye): Traditionally associated with clearing summer heat, supporting healthy fluid metabolism, and gently assisting with weight management
- Aged yellow cucumber (lao huang gua): A large, fully ripened cucumber with yellow skin; traditionally associated with quenching thirst, relieving heat-related restlessness, and supporting urinary function
- Mung beans (lv dou): A classic heat-clearing ingredient in Chinese cooking; traditionally associated with detoxifying and refreshing the body in summer
- Pearl barley (sheng yi mi, Coix lacryma-jobi): Traditionally supports the spleen and stomach, and helps the body manage excess dampness
- Red dates (hong zao): Balances the cooling nature of the other ingredients; adds gentle sweetness
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh lotus leaf (he ye) | Half a leaf | Rinse well, cut into pieces |
| Aged yellow cucumber (lao huang gua) | 1 large | Keep skin on; scrape out seeds; cut into chunks |
| Mung beans (lv dou) | 1 liang (~38 g) | Rinse and soak briefly |
| Raw pearl barley (yi mi) | 1 liang (~38 g) | Rinse and soak briefly |
| Red dates (hong zao) | 5 pieces | Pit |
Method
- Rinse the lotus leaf and cut it into several pieces.
- Wash the aged yellow cucumber thoroughly; keep the skin on, scrape out the seedy core, and cut into large chunks.
- Rinse and soak the mung beans and pearl barley.
- Pit the red dates.
- Place all ingredients in a pot with 8–9 bowls (~1.6–1.8 L) of water.
- Bring to a boil, then reduce to a gentle simmer for about 1.5 hours, until you have roughly 4–5 bowls of soup.
- Drink the soup; the solid ingredients are also good to eat.
Bro Niu’s tips
This is a light, refreshing soup that can serve as a gentle weight-management food therapy. Adding a few red dates moderates the cooling nature of the other ingredients — a small but important detail. You can also add lean pork for a heartier version suitable for all ages. If you cannot find fresh lotus leaf, dried lotus leaf is available at Chinese herbal medicine shops and works as a substitute — use one dried leaf instead of half a fresh one. If you prefer not to use red dates, add a piece of dried tangerine peel (chen pi) as an alternative way to reduce the cooling effect.
Community questions answered (selected)
- Q (Amy): Is it necessary to add red dates? Can anyone of any constitution drink this? Where can I buy fresh lotus leaf? Bro Niu: If you prefer not to use red dates, you can add a piece of dried tangerine peel (chen pi) instead — it also reduces the cooling nature of the soup. Fresh lotus leaf is available at Chinese or Asian grocers and at Chinese herbal medicine shops.
Published July 6, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
