Toona Shoot and Lean Pork Soup

Why people make this soup

Toona shoots appear in markets for only a brief window each spring, and the bright red variety is considered the most prized — crisp, fragrant, and slightly peppery. In traditional food therapy, toona shoots are associated with clearing heat, supporting the liver and stomach, and nourishing the lungs. Modern nutritional research also highlights their vitamin C content, quality protein, and good levels of iron and phosphorus, with some studies suggesting benefits for blood sugar and blood pressure management. This quick weeknight soup lets the ingredient shine with minimal fuss.

Method

1. Rinse the toona shoots well, then blanch in a pot of boiling water for 1–2 minutes. Drain and discard the blanching water — this step removes most of the naturally occurring nitrites.
2. Slice the lean pork into thin pieces.
3. Bring 1.2 L of fresh water to a rolling boil. Add the pork slices and blanched toona shoots.
4. Simmer on medium heat for about 20 minutes until the soup reduces to roughly 600 ml.
5. Season lightly with salt if desired. Serve and eat both the soup and the ingredients.

Nourilo’s Tips

Always blanch the toona shoots first and pour off that water before cooking — this is the most important step for reducing nitrites, which are naturally higher in toona than in most vegetables, and even higher in the older, darker leaves. Stick to the fresh young shoots. Because toona is considered a trigger food in traditional practice, people who are prone to eczema or other chronic skin flare-ups should keep their portions small or skip this one.