Green Radish Luo Han Guo Apple Water Chestnut Lean Pork Soup

Why people make this soup

Green radish may look humble in the vegetable aisle, but it is one of the most medically respected vegetables in Chinese food therapy. Like its white cousin (white radish), it belongs to the cruciferous family and contains sulphur compounds associated with supporting the body’s natural detoxification pathways. But green radish has a slightly stronger action in traditional practice — it is associated with clearing liver heat, supporting qi circulation, and dissolving phlegm and food stagnation. Combined with monk fruit (luo han guo), one of the most potent natural throat-soothing and heat-clearing ingredients in the Chinese pantry, plus crisp water chestnuts and sweet apple, this soup becomes a genuinely pleasant, mildly sweet broth. Nourilo notes it is especially good for people who smoke or drink frequently, those with persistent dry or scratchy throats, people dealing with phlegmy coughs or congestion, and anyone recovering from the dry mouth and throat irritation that often accompanies cancer treatment.

Method

1. Peel the green radish and cut into chunks. Peel and rinse the water chestnuts.
2. Peel and core the apple, cut into chunks.
3. Crush the luo han guo lightly to break open the shell and release the inner flesh.
4. Blanch the lean pork briefly in boiling water to remove impurities; drain and slice.
5. Place all ingredients in a pot with 2.1 L of water.
6. Bring to a boil, reduce heat, and simmer for 1 hour until 1.2–1.5 L remain.
7. Serve warm. The whole family can drink this soup.

Nourilo’s Tips

Green radish can neutralise carbon monoxide, and water chestnut can help clear heavy metal contamination from water — making this soup particularly relevant for domestic cooks who spend a lot of time near a gas stove. For vegetarians or when pork is expensive, water chestnuts, cashews or legumes can substitute for the meat — the soup remains delicious and nutritious. People with a cold or weak digestive constitution should not drink too much. Regarding the monk fruit: both ordinary luo han guo and the golden variety are cooked with the shell and flesh together — no need to remove either before simmering.