Soups
Winter Melon, Hyacinth Bean, Job's Tears and Frog Soup
Traditionally associated with clearing summer heat, supporting digestion and reducing dampness
Why people make this soup
On a sweltering summer day when the body feels heavy and sluggish, Bro Niu’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.
Who it suits / who should be cautious
- Suits people feeling overheated, sluggish, puffed up, or weak in summer; good for those with mild water retention or yin deficiency.
- Pregnant women: replace Job’s tears with adzuki beans (chi xiao dou) in the same amount — Job’s tears is traditionally considered unsuitable during pregnancy.
- If you prefer not to use frog, lean pork is a straightforward substitute.
Why these ingredients (the food-therapy logic)
- Winter melon with skin (dong gua): Cooling, diuretic and light on digestion; traditionally helps the body release excess heat and dampness.
- White hyacinth bean (bian dou): In Chinese food therapy, hyacinth bean is associated with strengthening the spleen and stomach and clearing summer dampness.
- Raw Job’s tears (sheng yi mi): Helps clear heat and dampness from the body; also mildly strengthens the spleen.
- Frog (tian ji): Farmed frog is lean and protein-rich; in Chinese tradition it is associated with nourishing yin, supporting the skin and building vital energy. Blanching removes any surface impurities.
- Ginger: Balances the cooling nature of the other ingredients and supports digestion.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Winter melon (skin on, seeds removed) | 600 g | Wash well; keep the skin |
| White hyacinth bean | 38 g | Soak and rinse |
| Raw Job’s tears | 38 g | Soak and rinse |
| Fresh ginger | 2 slices | |
| Farmed frog (or lean pork) | 600 g | Blanch briefly in boiling water; drain |
Method
- Wash the winter melon, remove seeds, keep the skin on, and cut into chunks.
- Soak the hyacinth beans and Job’s tears in cold water for 20–30 minutes; drain.
- Blanch the cleaned frog pieces in boiling water for about 1 minute; drain and rinse.
- Combine all ingredients in a pot with 8 bowls (about 1.9 L) of water.
- Bring to a boil, then reduce to a gentle simmer for 2 hours.
- Season lightly and serve.
Bro Niu’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.
Community questions answered (selected)
- Q (kee1778): I do not eat frog — what can I use instead? Bro Niu: Lean pork works perfectly well as a substitute.
Published July 31, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
