Winter Melon, Hyacinth Bean, Job's Tears and Frog Soup

Why people make this soup

On a sweltering summer day when the body feels heavy and sluggish, Nourilo’s first instinct is to reach for a pot of something light but genuinely nourishing. Frog meat — known in Cantonese as “tian ji” (field chicken) — surprises many people. It is lean, delicate, high in protein, and farmed frogs are perfectly safe to eat once properly prepared. In Chinese food therapy, it is associated with replenishing vital energy and nourishing the skin. Paired with winter melon for its cooling quality, hyacinth bean and Job’s tears for clearing heat-dampness, and ginger to aid digestion, this soup manages to be both light and deeply restorative. It is particularly well suited for people who feel weak and puffy in summer heat.

Method

1. Wash the winter melon, remove seeds, keep the skin on, and cut into chunks.
2. Soak the hyacinth beans and Job’s tears in cold water for 20–30 minutes; drain.
3. Blanch the cleaned frog pieces in boiling water for about 1 minute; drain and rinse.
4. Combine all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a gentle simmer for 2 hours.
6. Season lightly and serve.

Nourilo’s Tips

• Farmed frogs are widely available in markets and are safe to eat; the key step is the blanching, which removes any surface slime and makes the broth clear.
• If you are bothered by the idea of cooking whole frogs, ask your market vendor to clean them for you.
• This soup is a “light tonic” — it replenishes without being heavy or heating. People who tend toward yin deficiency, swollen gums, fatigue or water retention will find it particularly beneficial.