Tu Fuling, Old Cucumber & Red Bean Soup

Why people make this soup

The wet, muggy months in southern China and Hong Kong are classically associated with what Chinese medicine calls “dampness and heat” accumulating in the body — a pattern that can show up as fatigue, heavy limbs, poor digestion, skin breakouts, or a persistent low-grade feeling of not quite being well. Tu fuling (smilax rhizome) is one of the strongest heat-clearing, detoxifying herbs in the Cantonese culinary medicine tradition. Paired with old yellow cucumber — riper and more therapeutic than young green cucumber — and two kinds of beans to help the body drain excess dampness, this is a soup Nourilo turns to regularly during rainy seasons. It is also useful when a cold or flu has passed but you still feel tired and heavy.

Method

1. Soak and rinse the tu fuling, adzuki beans, flat beans, and tangerine peel separately.
2. Wash the old cucumber, scoop out the seeds and soft inner pith, and cut into large chunks.
3. Place all ingredients together in a pot with 3 L of water.
4. Bring to a boil, then reduce heat and simmer for 2 hours until reduced to 1.2–1.5 L.
5. Season lightly with salt and serve warm. The whole family can share this soup.

Nourilo’s Tips

This soup is excellent for people who feel heavy, sluggish, or mentally foggy during the rainy season. It is also a good choice if a cold has passed but you still feel worn out and lacking energy. If you cannot find old yellow cucumber, a pound of winter melon (dong gua) with skin on makes a suitable substitute, especially in summer. If you only have green cucumber, it still works but is less therapeutic than the ripened yellow variety.