Hairy Gourd, Shiitake Mushroom, and Hyacinth Bean Soup

Why people make this soup

When the weather turns sweltering and you find yourself reaching for cold drinks and icy food more than you should, a bowl of this gentle, naturally sweet soup is a welcome reset for your digestive system. Hairy gourd — a young variety of winter melon — has a mild cooling quality without being harsh on the stomach, making it a better summer choice than very cold vegetables for people with a weaker constitution. The combination of mushrooms, legumes, and carrot keeps the broth nourishing rather than depleting, making it something the whole family can enjoy throughout the warmer months.

Method

1. Soak soybeans and hyacinth beans in cold water for at least 1 hour; discard the soaking water before cooking (this helps reduce gas).
2. Soak dried shiitake mushrooms in warm water until soft, then remove the tough stems.
3. Peel and cut hairy gourd and carrot into large chunks.
4. Rinse and soak the tangerine peel.
5. Combine all ingredients in a pot with 2.4 L of water. Bring to a boil, then reduce to a simmer.
6. Cook for 2 hours until the broth is richly flavoured. Serve the soup along with the solid ingredients.

Nourilo’s Tips

• This is a gentle, pleasantly sweet soup that suits young and old alike.
• It is also considered appropriate for people with palpitations, breathlessness, osteoporosis, or those managing the “three highs” (blood pressure, blood sugar, cholesterol).
• To make a heartier meal, you can add fish (such as large grass carp tail) or lean meat to the pot — it will become even more flavourful and nutritious.
• For gout sufferers: swap soybeans and hyacinth beans for adzuki bean and Job’s tears (yi mi); omit the mushrooms as well.
• Adding corn on the cob makes the soup even sweeter and more fragrant.
• For 5 people, add one extra hairy gourd, one extra carrot, and 2 more bowls of water.