Kudzu Root, Coix Seed & Large Fish Head Soup

Why people make this soup

Nourilo was using a large piece of kudzu root to make a simple congee after a bout of stomach trouble, and after using a portion for that purpose, he had a generous chunk left over. Rather than let it go to waste, he paired it with raw coix seeds and a large fish head — a combination that turned out to be both delicious and well-suited to everyday metabolic support. Kudzu (fen ge, or arrowroot in some markets) is the root of a vigorous climbing vine. It is a staple of Cantonese home cooking and is most commonly seen at autumn markets, when its flesh is sweetest. The fish head — ideally a large grass carp or bighead carp head, pan-fried first to remove any fishy odour — gives the broth a rich milky flavour.