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.

Method

1. Peel the kudzu root, wash, and cut into large chunks.
2. Soak the coix seeds for about 20 minutes; rinse.
3. Clean and halve the fish head. Heat a little oil in a pan and lightly pan-fry the fish head until golden on both sides — this develops flavour and removes any fishy taste.
4. Transfer the fish head to a large pot. Add the kudzu root, coix seeds, and ginger slices.
5. Pour in 2.1 L of water.
6. Bring to a boil, then simmer for about 1.5 hours until reduced to 1.2 L.
7. Serve with the kudzu chunks and any remaining fish — both are enjoyable to eat alongside the soup.

Nourilo’s Tips

Kudzu is at its best in autumn — sweet, starchy, and full of flavour. It is particularly good for people prone to excess internal heat affecting the bones or stomach. Pregnant women should replace the coix seeds with red adzuki beans. For a version that serves more people, simply increase the kudzu quantity. Leftover kudzu from this soup can also be used the next day in a simple rice congee for digestive recovery — it is excellent after stomach upsets and diarrhoea.