Soups
Winter Melon, Lotus Seed & Night Jasmine Duck Soup
supports digestive comfort; traditionally associated with clearing internal heat and easing a persistent sweet sensation in the mouth
Why people make this soup
Have you ever noticed that your mouth tastes oddly sweet even when you have not been eating anything? In traditional Chinese food therapy, a persistent sweet sensation in the mouth is associated with disharmony in the digestive system — sometimes described as “spleen heat.” Bro Niu introduces this soup as part of a series on unusual tastes in the mouth. This particular version suits the milder pattern, where the sweet taste comes with poor appetite, a feeling of heaviness or fatigue, and a tendency to feel hot. It is a pleasant everyday soup enjoyed equally for its delicate flavour as for its traditional wellness value.
Who it suits / who should be cautious
- Suitable for most people, including children and the elderly, as a light summer or hot-weather soup
- Especially helpful for those who feel overheated, sluggish, or notice a decline in appetite during humid or warm weather
- Not primarily intended for the pattern where the sweet taste is accompanied by strong thirst, scanty dark urine, and severe constipation — for that pattern, lighter vegetable broths (such as tofu and tomato soup) may be more appropriate
Why these ingredients (the food-therapy logic)
- Winter melon (dong gua): Grown with its skin on, which is kept here for extra benefit; traditionally associated with clearing heat and promoting healthy fluid balance.
- Lotus seeds (lian zi): Used in food therapy to calm the mind, settle digestion, and gently tonify the spleen. Using lotus seeds with the bitter green core included further supports clearing internal heat.
- Night jasmine flowers (ye xiang hua): A fragrant vegetable used in Cantonese cooking; traditionally considered cooling and capable of calming summer heat and improving appetite.
- Muscovy duck (shui ya): A leaner, more cooling alternative to chicken in Cantonese soups; traditionally valued for its ability to nourish yin and clear heat without being heavy.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Winter melon | ~600 g | Washed, skin on, cut into chunks |
| Fresh lotus seeds | ~75 g (or dried ~40 g) | Core removed; rinsed |
| Night jasmine flowers | ~75 g | Rinsed; added near the end |
| Muscovy duck | 1 whole | Slaughtered, cleaned, and blanched |
| Water | 8 bowls (~1.6 L) |
Method
- Wash the winter melon, keeping the skin on; cut into large chunks.
- If using fresh lotus seeds, remove the bitter green core and rinse well.
- Rinse the night jasmine flowers gently.
- Clean the duck, then blanch in boiling water for a few minutes; drain and set aside.
- Place the winter melon, lotus seeds, and duck into a pot with 8 bowls of water.
- Bring to a boil, then reduce to a medium simmer for about 1 hour 30 minutes.
- Add the night jasmine flowers and boil for a further 5 minutes.
- Serve the soup with the accompanying solids.
Bro Niu’s tips
This is a fragrant, gently refreshing soup that the whole family can enjoy. It is particularly pleasant during summer and early autumn. Besides its traditional association with cooling digestive heat, it is associated in food-therapy tradition with easing summer heat restlessness, improving poor appetite, relieving a heavy-headed feeling, and freshening breath when the cause is internal heat.
Published August 8, 2018 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
